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ROMAINE, ENDIVE SALAD WITH TOMATO, CORN
Creamy Caper Dressing
3 tablespoons small capers, drained, rinsed and minced
1 1/2 teaspoons white or red wine vinegar
1/2 cup buttermilk
Salt and freshly ground pepper to taste
9 tbsp extra virgin olive oil
The Salad
2 ears of yellow or white corn
2 tomatoes
2 romaine hearts
3 medium-size Belgian endives
4-5 strips of bacon, cooked crisp, cut into 1/4" dice (optional)
Garlic Croutons (see recipe below)
Salt and freshly ground pepper to taste
Dressing : Whisk together the capers, vinegar, buttermilk, salt and pepper, then whisk in the oil in a steady stream to emulsify.
Salad: Cut corn from the cob (optionally, you may cook it - set up an ice water bowl, steam the corn until tender, and immediately drop into the ice water). Cut the tomatoes in half width-wise, then scoop out seeds, squeeze gently to get rid of any excess liquid. Cut into 1/4-inch dice. Peel off the outer dark green leaves from the romaine and cut off 3 inches from the tip, cut inner leaves into 1/2-inch ribbons, then wash and dry thoroughly. Remove any brown outer leaves from the endive, then cut the leaves into 1/2-inch ribbons. Combine the corn, tomatoes, romaine, endive, bacon and croutons in a large bowl. Toss with the dressing to distribute evenly. Add salt and pepper as you toss, until the caper flavor of the dressing comes through on the leaves.
Serves 8 to 10.
GARLIC CROUTONS
2 large garlic cloves, finely minced
1/4 teaspoon kosher salt
3 tablespoons extra virgin olive oil
2 cups country-style white bread, in 1/4-inch cubes
Preheat the oven to 350 degrees. Mix together the garlic, salt and olive oil in a small bowl, put the bread cubes on a baking sheet and drizzle on the garlic oil, toss to coat, spread in a single layer, bake until lightly browned and very dry. About halfway through, stir once to brown evenly. Makes about 2 cups.
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