Place the lettuce and herbs, if using, in the salad bowl you intend to serve in.

I prepare the bacon and corn in a wok, but any large frying pan will work. Place pan on medium heat. Add the bacon to the pan and allow it to cook until crisp.

Have a large paper-towel lined platter or plate ready. Once bacon is cooked to your liking, remove it to plate to drain. Depending on amount of fat left in pan, you may need to add more oil, pour some off, or it may be just right; I needed to add a bit of peanut oil before adding in the radish, garlic, and shallot.

Cook radish, if using, and alliums until tender, four to five minutes. You want them to soften but not go deeply brown.

If you want to add fresh bread crumbs, country or sourdough bread is nice here, dried in a very low oven for three or four minutes (don’t forget, like some people!). Allow crumbs to dry and cool, then pull off the crust and either discard, save for another dish, or eat it. Remove the radish and alliums to the bacon plate. Add bread crumbs to the pan, and scrape them around so they pick up the fond. Try not to eat them all, alone in the kitchen. Add them to the radishes, bacon, etc.

Add a little oil to pan if necessary, but keep to a minimum here. Add the corn,  and a tiny bit of salt.

Cook corn for three minutes or so–you want it barely cooked.

Tip all ingredients into the salad bowl and either mix with your clean hands or salad tongs.

Dress with lots of fresh lemon juice, olive oil, salt, pepper, and just a touch of hot pepper flakes, if desired.

Note: vegetarians can use firm tofu or avocado instead of bacon; see below for variation.

Variation: Corn with Asian Greens, Nam Pla, and Frozen Tofu:

6-24 hours ahead of time, freeze the tofu:

Buy the firmest tofu you can find. Tofu is sold in the US in one-pound blocks. Slice in rectangles and arrange on a baking sheet. Lay clean dishtowels or paper towels over the slices, wicking up moisture. Some people weight the tofu. I prefer to lay several paper towels over the slices for about 30 minutes, then slide the baking sheet into the freezer. Remove towels before freezing tofu, 6-24 hours.

The recipe calls for 3 slices of tofu. Feel free to use more. Place the remainder in zip-top freezer bag or freezer-safe storage container for use in other dishes. The tofu will keep for several months. I use it in curries, stir-fries, and soups. It defrosts almost immediately

Instead of lettuce, stir-fry bok choy or other Asian greens.

Dress dish with Nam pla and fresh lime juice. Scallions or shallots are fine.

If you like a little sweetness in the dressing, try a little brown sugar, or, if you can get it, palm sugar.

Stir-fry the tofu along with the corn; It will break up, but that’s okay.

Neither of these salads are long keepers; wrap leftovers, refrigerate, and consume within two days.