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Categories:
fresh arugula fresh basil corn kernels halved cherry tomatoes extra-virgin olive oil lemon juice Salt Parmesan cheese
Viewed: 41 - Published at: 2 years agoIngredients
- 6 c. fresh arugula - (lightly packed)
- 1 1/2 c. fresh basil leaves - (lightly packed) torn
- 1 1/2 c. corn kernels (cut from about 2 small ears)
- 1 c. halved cherry tomatoes
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh lemon juice Salt to taste Freshly-grnd black pepper to taste
- 1 piece Parmesan cheese - (2 1/2 ounce)
Method
- 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.
- This recipe yields 4 to 6 servings.
- Comments: Fresh kernels of raw corn are so sweet and tender which they do not need to be cooked.
- Their natural sugars and crisp juiciness pair wonderfully with the salty Parmesan and peppery arugula.
