Escarole Salad with Lemony Steamed Clams, Grilled Corn and Lemon Zest

Photo: Sunkist

From: Chef Karen Nicolas, Equinox Restaurant, Washington, DC. Yield: 12 servings.

6 ears of corn, shucked
¾ cup extra virgin olive oil, plus more for drizzling
to taste, salt
to taste, freshly ground black pepper
1½ cups dry white wine
6 small shallots, 3 thinly sliced, 3 minced
7 garlic cloves, 4 smashed, 3 minced
3 bay leaves
6 dozen Manila clams, scrubbed
6 Tbsp. fresh lemon juice
zest of 3 lemons, finely grated
6 plum tomatoes, peeled, seeded and cut into ¼” dice
1½ lb. (8 cups) tender escarole leaves, torn into bite-size pieces
12 oz. (4 cups) frisee, torn into bite-size pieces
6 celery ribs, peeled and shaved lengthwise with a vegetable peeler

Light a grill or preheat grill pan. Drizzle corn with oil and season with salt and pepper. Grill over moderately high heat, turning, until lightly charred all over for 15 minutes. Let cool, then cut kernels off cobs.

In a saucepan, bring wine, sliced shallot, smashed garlic and bay leaf to a boil. Add clams, cover and cook over moderately high heat until they open, about 4 minutes. Using a slotted spoon, transfer to a bowl. Remove clams from shells and coarsely chop. Strain clam broth into small saucepan and boil over moderately high heat until reduced to 3 Tbsp., about 10 minutes. Transfer to a small bowl and let cool. Add lemon juice, lemon zest, tomatoes and minced shallot and minced garlic. Stir in the ¼ cup of oil and season with salt and pepper. In a large bowl, combine the escarole, frisee, celery, corn and clams. Drizzle with dressing, toss well and serve.