2 T red wine vinegar
1 T lemon juice
1 T dijon mustard
2 tsp minced garlic
1/2 cup plus 1 T olive oil
kosher salt and black pepper
For the salad:
1/2 pound sliced bacon
6 oz sugar snap peas (1 1/2 cups), strings removed, cut in half on a diagonal
1 1/2 cups fresh corn kernals
1/2 head romaine
1 med cucumber, peeled, seeded, and cut into 1/4 inch dice
1 med carrot, peeled and grated
1/2 med red bell pepper, cut into 1/4 inch dice
1/2 bunch radishes, thinly sliced (about 1/2 cup)
1/2 bunch scallions, thinly sliced (about 3/4 cup)
1/2 pint cherry tomatoes, stemmed, cut in half
1 cup fresh basil leaves (about 1 oz), cut into thin strips
1/2 cup freshly grated Parmesan cheese
To make the vinaigrette, combine the vinegar, lemon juice, mustard, and garlic in a bowl. Gradually whisk in the oil until emulsified. Season to taste with salt and pepper.
In a skillet, over med heat, fry the bacon until crisp and drain on paper towels, discarding the fat. Chop the bacon and set aside.
Bring a saucepan of lightly salted water to a boil and set up a bowl of ice water. Set a strainer filled with the snap peas into the saucepan and cook for a minute or two. Remove the snap peas and immediately plunge them into a bowl of ice water. Put the corn in the strainer and put it into the saucepan of boiling water for a minute or two. Remove the corn and plunge it into the ice water with the peas. Drain the corn and peas and set aside.
Chop the romaine leaves and place them in a large bowl. You should have about 4 cups chopped leaves. Add the peas, corn, cucumber, carrot, red pepper, radishes, scallions, tomatoes and basil to the bowl, then toss with enough vinaigrette to coat everything lightly. Add the parmesan, toss again, and season to taste with salt and pepper. Sprinkle bacon on top.