Corn / Green Bean Salad with Bacon, Horseradish and Deep-fried Sage Leaves
I love blanched green beans with vinaigrette, and this is one of my many, many variations of that idea. This one is particularly nice in August or September, when the corn is sweet and the question of how to use up all that sage in the garden starts to become critical.
1 lb fresh green beans
1 ear fresh corn, kernels removed
4 slices cured bacon
1/2 tomato, peeled, seeded, chopped
1 T prepared horseradish
1 slice red onion, chopped
20 sage leaves
2 T olive oil
1 clove garlic, minced
1 T balsamic vinegar
salt, hot sauce to taste
oil for frying
Trim the beans and blanche in a large pot of salted boiling water for about 3 minutes, until just starting to be tender. Shock in an icewater bath to stop cooking. Drain, then pat dry.
Cook bacon 'til crisp, drain on paper towel. When cool, crumble bacon.
Place 2" oil in small heavy sauce pan. Heat to 350º. Add sage leaves and fry for about 30 seconds. Drain in a sieve and sprinkle with salt.
Mix olive oil and vinegar and whisk rapidly until emusified.
Toss together the beans, corn, tomato, onion, horseradish, olive oil/vinegar mixture, and garlic. Season to taste.