Chop Salad with Corn, Snap Peas, and Bacon

Yield: Makes 8 servings

Ingredients

• 1 1/2  cups  sugar snap peas, trimmed and cut in half diagonally
• 1 1/2  cups  fresh corn kernels (about 2 ears)
• 1/2  head romaine lettuce
• 1  cucumber, peeled, seeded, and diced
• 1  carrot, peeled and shredded
• 1/2  red bell pepper, diced
• 3  green onions, sliced
• 5  radishes, thinly sliced
• 1  cup  basil leaves (about 1 ounce), cut into thin strips
• 6  cherry tomatoes, halved
• Mustard Vinaigrette
• 1/2  cup  grated Parmesan cheese
• 1/2  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• 12  bacon slices, cooked and crumbled

Preparation

Cook peas in boiling water to cover for 1 to 2 minutes; immediately plunge into ice water to stop cooking process. Cook corn in boiling water 2 minutes; immediately plunge into ice water. Drain peas and corn.

Chop lettuce into small pieces; place in a large bowl. Add peas, corn, cucumber, and next 6 ingredients; toss with Mustard Vinaigrette. Add cheese, salt, and pepper; toss gently. Mound salad on a large platter, and sprinkle with bacon.