Spicy Corn, Bacon & Kale Salad

Photos by Billy Law

Serves 4 as a side

4 slices middle bacon, rind removed

2 corn cobs, husks removed

Olive oil, for brushing

6–8 curly kale leaves, stems removed and leaves shredded

9 oz. mixed cherry tomatoes, halved

2 avocados, cut into thick slices

4 spring onions (scallions), finely chopped

½ jalapeño chili, deseeded and thinly sliced

Toasted pepitas, to serve

1 large egg yolk

¹/₃ cup lime juice

1 cup coriander (cilantro) leaves

2 teaspoons honey

½ jalapeño chili, deseeded and thinly sliced

½ cup olive oil

¼ cup vegetable oil

Instructions:

Cook the bacon in a non-stick frying pan over medium–high heat for 6–8 minutes, turning occasionally until browned and crisp. Transfer to a chopping board and cut into pieces.
Preheat a barbecue grill to medium. Brush the corn with a little oil and cook on all sides until just charred and the kernels are tender. Remove, cool and cut off the kernels.
Combine the kale, tomato, avocado, corn, spring onion and chili in a large salad bowl.
Except for the oils, place the dressing ingredients in a small food processor and blend well. Combine the oils in a jug. With the motor running, pour in the oils in a slow steady stream until the mixture has thickened. If the dressing is too thick, just add a small amount of warm water. Season to taste.
Lightly toss the salad ingredients with the dressing, scattering the bacon pieces and toasted pepitas over the top.

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