By David Cohen

What I love about this salad is the way the frisee wilts a bit when you toss it with the hot corn. And then with a shallot Dijon vinaigrette -- late summer perfection!


To make the vinaigrette, add a small minced shallot to a clean jar followed by 1 tablespoon of Dijon, a few heavy grinds of black pepper, 3 tablespoons of red wine vinegar and 6 of extra virgin olive oil. Shake it well and then salt to taste.

Cube or wedge some white or red potatoes into ½-inch pieces and then lightly boil in extra salty water until barely fork tender. Immediately strain and douse with cold water to keep them from cooking anymore.

Meanwhile, in a large pan, sauté a couple shucked corn and 3 finely chopped cloves of garlic for three to four minutes. Salt and pepper to taste.


Wash and cut your frisee into bite-size pieces. Then, in a large bowl, toss it together with the potatoes and warm corn right out of the hot pan. Stir in the dressing and serve.

If you add a piece of salmon or chicken on top, douse that with some of the dressing as well.