Salad With Corn, Peaches, and Smoky Croutons
Makes: 4 Start to Finish: 30 mins
4 small ears corn, husked 2 tablespoons olive oil
4 1⁄2-inch-thick slices sourdough bread
1⁄2 teaspoon smoked paprika
Kosher salt 3⁄4 cup whole buttermilk
2 tablespoons white wine vinegar
1 cup fresh basil, finely chopped
Freshly ground black pepper
1 small head escarole, trimmed and chopped
1 small radicchio, cored and chopped
4 ripe peaches, pitted and cut into wedges 1. Heat a grill to medium high.
2. Grill the corn, turning to char evenly, until blackened in spots, about 10 minutes. Drizzle the oil all over the bread, then sprinkle with the paprika and a pinch of salt. Grill the bread, turning occasionally, until crisp and grill marks appear, about 3 minutes. Let cool on a rack.
3. Tear bread into croutons. When the corn is cool enough to handle, cut the kernels off the cobs.
4. While the bread and corn cool, whisk the buttermilk, vinegar, basil, and a pinch each of salt and pepper in a large bowl. Add the escarole, radicchio, peaches, and grilled corn and toss until evenly coated. Divide among plates and top with the croutons.