Instructions: (2 Servings as a main course, 4 as a small plate or 6 as a side dish)

Use a variety of lettuces, ranging in color from white to dark green with small amounts of red radicchio. Do not use strong-flavored greens, such as arugula or watercress. You may also add corn and, if you wish, hot sauteed bits of bacon or boiled ham. You also may wish to add a few pieces of chopped hard vegetables (carrot, celery and fennel), but these should be small accents. The dressing is distinctive.

From the Vegetables chapter.

1 pound mixed greens, such as lettuces (romaine, Bibb or Boston) and endive, red radicchio and chicory, washed, dried and torn into small pieces 1/2 cup freshly cooked corn kernels
1 tablespoon unsalted butter
1/2 cup cubed pancetta, bacon, speck* or prosciutto 1/3 cup finely chopped mixed hard vegetables, such as carrot, celery or fennel

(optional)

1/2 cup delicate extra-virgin olive oil
1/4 cup plus 2 tablespoons freshly squeezed lemon juice 1/2 tablespoon minced fresh dill
1/4 cup finely chopped fresh flat-leaf parsley

Toss the greens in a large bowl. Top with the corn kernels. Set aside.

In a small skillet over medium heat, melt the butter. Add the pancetta and saute until the meat is browned. Toss the meat onto the salad, reserving the pan drippings for another use. Add the chopped hard vegetables, if you are using them, to the salad.

Make the dressing by combining the oil, lemon juice and dill in a cruet or jar and shaking vigorously until the ingredients are combined. Toss the salad with some of the dressing and add more if you think it is necessary. Do not overdress the salad.

Distribute minced parsley on the rim and base of individual plates. Place some salad on top and serve immediately.

* Note: Speck, a type of smoked bacon, is available at some Italian and specialty stores.

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