Fresh Corn & Arugula Salad Recipe

By ezunich

Ingredients

• BASIL VINAIGRETTE:
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 3 tablespoons minced fresh basil
• 1 teaspoon chopped shallot
• 1 teaspoon minced fresh rosemary
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• SALAD:
• 2 ears fresh corn, husked
• 1 teaspoon olive oil
• 8 cups fresh arugula or baby spinach
• 4 plum tomatoes, quartered
• 1/4 cup pecan halves, toasted
• 1/4 cup shaved Parmesan cheese

Preparation

Step 1

In a small bowl, whisk vinaigrette ingredients until blended.
Brush corn with oil; grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until corn is crisp-tender and browned, turning occasionally. When cool enough to handle, cut corn off cobs and place in a large bowl.
Add arugula, tomatoes and pecans to corn. Drizzle with half of the vinaigrette; toss to coat. Top with cheese; serve immediately. Cover and refrigerate remaining vinaigrette for later use. Yield: 6 servings.