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Categories:Viewed: 20 - Published at: 7 years ago
Ingredients
- 2 Fresh sweet corn on the cob
- 3 cups Arugula
- 1+ cups Cherry Tomatoes
- 1/3 cup Sweet Onion
- 1/4 cup Roasted Pine Nuts
- 4 tablespoons Fresh Lemon Juice (Meyer)
- 4 tablespoons Extra Virgin Olive Oil
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Fresh Cracked Pepper.
- 2 tablespoons Butter
Method
- Peel the husks off the corn, BBQ the corn until there is a little black on some of the kernels. When the corn is cooked, place it into a bowl, butter the ears, then cut kernels off the cob. (Make sure the corn is fresh, and is still sugar, not turned into starch. When you choose ears of corn, take a finger nail, press it into a kernel, if it sprays juice, it is fresh, if it just collapses, it is not fresh)
- Toast pine nuts in a non stick pan, keep a close eye on them so they do not burn.
- Halve Cherry tomatoes
- Cut onion into halves, take one half and cut off bottom end, leaving root end on, cut onion in half length wise, then cut into thin slices. (lol...not sure what this would be called in the professional chef world)
- Mix corn, tomato, pine nuts, and onion in a bowl, put arugula on top of other ingredients, cover arugula with olive oil, lemon juice, salt and pepper (to your taste), mix salad all together.
