Fresh Corn & Arugula Salad
Total Time: 30 Minutes + Cooling
Prep Time: 20 Minutes
Grill: 10 Minutes + Cooling
Ingredients
Yield: 6 Servings
Basil Vinaigrette
-
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 3 Tbsp minced fresh basil
- 1 tsp chopped shallot
- 1 tsp fresh rosemary
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
Salad
-
- 2 ears fresh corn, husked
- 1 tsp 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
Directions:
- In a small bowl, whisk together the vinaigrette ingredients.
- Brush corn with oil; grill, covered, over medium heat or broil 4 inches from heat 8-10 min 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. Top with cheese.