Every year, as summer winds down, I like to improvise on my late-summer salad. Sometimes I use baby gems—a cross between butter and romaine lettuce—along with radicchio and arugula; other times, I return to the classic recipe that follows.
It features a mix of flavorful greens, including arugula, spinach, and sweet romaine, tossed with raw corn, sweet peppers, cucumber, and shreds of imported Parmesan. For a lighter first course, leave out the chicken. For a more substantial salad, add avocado, tomato, and bacon. And if you love seafood, swap the chicken for cold chopped shrimp or shredded crab meat.
Select crisp romaine, bright green arugula, and sweet bell peppers at their peak. Fresh corn brings late-summer sweetness, while Parmesan shards add a nutty note. Chop the salad as finely or coarsely as you prefer, then serve it in an attractive bowl to highlight its colorful ingredients and varied textures.
Offer warm focaccia with olive oil for dipping. To complement the creamy dressing, pair the salad with a crisp, dry white wine, such as sauvignon blanc or riesling. Rosé works nicely too.
