Grilled Corn, Tomato, Bacon and Arugula Salad with Tomato Basil Vinaigrette

By vealam

Make this salad vegetarian by replacing the bacon with toasted walnuts. The vinaigrette recipe will make more than you will need for one salad. The leftovers will keep in the fridge up to a week. The Tomato Basil Vinaigrette also makes a great marinade/basting sauce for grilled chicken. Be sure to dress the salad just before serving, so the arugula and bacon doesn’t get soggy.

Ingredients

• Tomato Basil Vinaigrette:
• 2 Tbsp. red wine vinegar
• 1 Tbsp. balsamic vinegar
• 1 tsp. Dijon mustard
• 1 clove garlic, peeled and roughly chopped
• 1/3 of a jalapeno pepper, seeds removed and roughly chopped (you’ll use the remaining 2/3 in the salad)
• 1/2 medium tomato, seeds and pulp removed and roughly chopped
• 1/4 cup fresh basil, roughly chopped
• 1/3 cup + olive oil
• Salt and pepper, to taste
• For the Salad:
• 5 slices of bacon, cooked and crumbled
• Roasted corn kernels, removed from 4 grilled cobs of corn
• 2/3 of a small jalapeno, seeds and core removed and finely diced
• 12-15 cherry or grape tomatoes, halved
• 3 handfuls of baby arugula
• To serve:
• Tomato Basil Vinaigrette (recipe above)
• Shaved Parmesan cheese, for garnish
• Salt and pepper, to taste

Preparation

Step 1

Prepare the Tomato Basil Vinaigrette: Add all ingredients to a food processor and process until chopped and well combined. Taste, add salt and pepper and adjust as necessary, adding more olive oil if needed. (This vinaigrette is should not be overly acidic, so the flavours of the basil, tomato and jalapeno aren’t over-powered.) Place into a jar and refrigerate until needed.
Prepare the Salad: In a large bowl, combine all the ingredients. Drizzle with some of the Tomato Basil Vinaigrette and toss well to coat. Garnish with freshly shaved Parmesan cheese and salt and pepper, to taste.