Escarole Salad with Clams and Grilled Corn

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.