Escarole Salad with Clams and Grilled Corn
- TOTAL TIME: 1 HR
- SERVINGS: 6
Clams add a delightful briny flavor to this escarole and grilled corn salad, which smacks of summer.
- 2 ears of corn, shucked
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Freshly ground pepper
- 1/2 cup dry white wine
- 2 small shallots—1 thinly sliced, 1 minced
- 7 garlic cloves—4 smashed, 3 minced
- 1 bay leaf
- 2 dozen manila clams, scrubbed
- 2 tablespoons fresh lemon juice
- Finely grated zest of 1 lemon
- 2 plum tomatoes—peeled, seeded and cut into 1/4-inch dice
- 1/2 pound tender escarole leaves, torn into bite-size pieces (8 cups)
- 4 ounces frisée, torn into bite-size pieces (4 cups)
- 2 celery ribs, peeled and shaved lengthwise with a vegetable peeler
- Light a grill or preheat a grill pan. Drizzle the corn with oil and season with salt and pepper. Grill over moderately high heat, turning, until lightly charred all over, 15 minutes. Let cool, then cut the kernels off the cobs.
- In a saucepan, bring the wine, sliced shallot, smashed garlic and bay leaf to a boil. Add the clams, cover and cook over moderately high heat until they open, 4 minutes. Using a slotted spoon, transfer to a bowl; remove the clams from the shells and coarsely chop.
- Strain the clam broth into a small saucepan and boil over moderately high heat until reduced to 3 tablespoons, 10 minutes. Transfer to a small bowl and let cool. Add the lemon juice, lemon zest, tomatoes and the minced shallot and garlic. Stir in the 1/4 cup of oil and season with salt and pepper.
- In a large bowl, combine the escarole, frisée, celery, corn and clams. Drizzle with the dressing, toss well and serve.
Briny, medium-bodied Vermentino always works well with shellfish, and its slight herbal note makes it perfect with this salad.