Here's a recipe to try from That Was A Bit Too Much Wine For A Wednesday, Actually




Arugula-Corn-Bacon-Avocado Salad
I could have made up a more clever name, but I tells it like I sees it. I was inspired to make the dressing with a whole avocado in it because, well, mixing an avocado with oil and salt and stuff sounded delicious. All the bacon and the hearty dressing make this much more significant than a salad- more like a side dish.

Ingredients:

• Big bunch of arugula- about 8 cups
• 2-3 ears of corn
• 1 pack of bacon- I like the thin center cut because it gets crispier
• couple sprigs fresh thyme
• 1 avocado
• canola oil or light olive oil
• walnut oil (optional)
  
• good quality olive oil
• juice of 1 lemon
  
• white wine vinegar
• plain yogurt
• salt and pepper

Method:

• Cut the bacon into 1/2 inch pieces and cook until browned and crispy. Drain onto paper towels. You can do this step a couple hours ahead and leave them at room temp. (But this could be dangerous, if you're like me and end up snacking on the bacon all the time.)
  
• Cut the corn off the cobs. Spread onto a sheet pan and drizzle with canola or light oil, about a tablespoon. Sprinkle with salt, pepper, and thyme leaves. (I put a piece of foil on the pan first so I don't have to clean the pan later.) Cook under the broiler until they get a bit brown. It's OK if some pieces get blackened. Be careful because sometimes a few pieces of the corn pop. You can also do this step a couple hours ahead.
• To make the dressing, smash the avocado up. I like to do it in a big jar with a screw top if possible. Add a few grinds of pepper and a couple pinches of salt. Mix in the lemon juice, a couple tablespoons of good quality olive oil and about a tablespoon of the walnut oil, if you're using it. Add a tablespoon of the vinegar and mix or shake up the mixture. Adjust the oil or vinegar if it's too acidic or too oily. Add in a couple of tablespoons of plain yogurt and mix. The dressing should be thick and a little lumpy, and there should be a lot of it. You can make the dressing up to about an hour ahead.
  
• To assemble the salad, mix together the arugula, about 2/3 of the corn and about 2/3 of the bacon in a big bowl. Add dressing and toss- you might have to use your hands to mix adequately since the dressing is so thick.
• Transfer the tossed salad to a platter. Sprinkle remaining corn and bacon on top. Serve immediately.