Grilled Corn, Tomato And Arugula Salad is a terrific side dish for a BBQ dinner. Since the grill is already lit, you can just toss on the corn. The grilled corn is then mixed with arugula, tomatoes and pecans then tossed with a fragrant basil vinaigrette. I forgot to top with the shaved Parmesan before I took the photos, but that is the crowning touch for this delicious salad.
2 ears fresh corn, husked
1 teaspoon olive oil
8 cups arugula
4 plum tomatoes, quartered
1/4 cup pecan halves, toasted (Bake at 350° for 5-10 minutes or until lightly browned)
1/4 cup shaved Parmesan cheese
Basil Vinaigrette (recipe follows)
1. Brush corn with oil; grill, covered, over medium heat for 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.
2. 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 another use.
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
1. In a small bowl, whisk ingredients until blended.
Recipes from Taste Of Hone Magazine
Princess Bride, anyone?
When you are lighting the grill you might want to put on ‘Startin’ Fires’. I love that sick bass line.