Chop Salad with Corn, Snap Peas, and Bacon

Ingredients

• 1 1/2 cups sugar snap peas, trimmed and cut in half diagonally
• 1 1/2 cups fresh corn kernels (about 2 ears)
• 1/2 head romaine lettuce
• 1 cucumber, peeled, seeded, and diced
• 1 carrot, peeled and shredded
• 1/2 red bell pepper, diced
• 3 green onions, sliced
• 5 radishes, thinly sliced
• 1 cup basil leaves (about 1 ounce), cut into thin strips
• 6 cherry tomatoes, halved
• Mustard Vinaigrette
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 12 bacon slices, cooked and crumbled

Preparation

1. Cook peas in boiling water to cover for 1 to 2 minutes; immediately plunge into ice water to stop cooking process. Cook corn in boiling water 2 minutes; immediately plunge into ice water. Drain peas and corn.
2. Chop lettuce into small pieces; place in a large bowl. Add peas, corn, cucumber, and next 6 ingredients; toss with Mustard Vinaigrette. Add cheese, salt, and pepper; toss gently. Mound salad on a large platter, and sprinkle with bacon.