Arugula, Corn, and Tomato Salad with Shaved Parmesan

By Shash

Ingredients

• 6 cups (lightly packed) fresh arugula (about 4 ounces)
• 1 1/2 cups (lightly packed) fresh basil leaves, torn
• 1 1/2 cups corn kernels (cut from about 2 small ears)
• 1 cup halved cherry tomatoes
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 2 1/2-ounce piece Parmesan cheese

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat. Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.