• 6 ounces thick-cut bacon (about 4 slices), cut into 1-inch pieces
  • 3 medium-size ears fresh corn, husks removed
  • 1 medium-size red onion, cut into 1/4-inch-thick slices
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 3/4 teaspoons kosher salt, divided, plus more to taste
  • 1 teaspoon black pepper, divided, plus more to taste
  • 1 (1-pound) skin-on center-cut salmonfillet
  • 3 tablespoons Champagne vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped fresh tarragon
  • 1 1/2 tablespoons honey
  • 1 tablespoon water
  • 1 large (about 12-ounce) head Bibb lettuce (not hydroponic), cored and torn (about 10 loosely packed cups)
  • 3 ounces watercress (not hydroponic), torn (about 6 loosely packed cups)
  • 4 hard-cooked eggs, peeled and halved
  • 1 large (9-ounce) ripe avocado, sliced
  • 1 cup cherry or grape tomatoes (about 6 ounces), halved


  1. Cook bacon in a skillet over medium, stirring occasionally, until just crispy, about 5 minutes. Transfer bacon to paper towels; reserve drippings in skillet.

  2. Preheat grill to medium-high (400°F to 450°F). Brush corn and onion evenly with 1 tablespoon oil; sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Arrange on oiled grates; grill, uncovered, flipping onion slices once and corn occasionally, until lightly charred, about 5 minutes per side for onion and 12 to 15 minutes total for corn. Transfer to a cutting board; let cool 5 minutes. Separate onion slices into rings. Cut corn kernels from cobs; discard cobs. Set onion rings and corn kernels aside until ready to use.

  3. Brush salmon on both sides with reserved bacon drippings; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place salmon, skin side down, on oiled grill grates; grill until lightly charred, about 4 minutes. Flip salmon, and grill until char marks appear and salmon is cooked through, 3 to 4 minutes. Transfer to a plate; let stand until cool enough to handle, about 5 minutes. Remove and discard salmon skin, and break salmon into large chunks. Cover loosely with aluminum foil to keep warm; set aside.

  4. Whisk together vinegar, mustard, tarragon, honey, 1 tablespoon water, remaining 1/4 cup oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl. Toss together lettuce, watercress, and 1/2 cup dressing on a large platter; season with additional salt and pepper to taste. Arrange bacon, onion, corn, salmon, eggs, avocado, and tomatoes on greens. Serve with remaining dressing.

To make ahead

Hard-cooked eggs can be stored in an airtight container in the refrigerator for up to 2 days. Grilled corn and onions can be refrigerated in an airtight container for up to 1 day.

Click here for the full recipe

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