Grilled Corn And Arugula Salad With Smoky Tomato Vinaigrette Recipes

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ARUGULA, TOMATO AND CORN SALAD



Arugula, Tomato and Corn Salad image

Categories     Salad     Garlic     Tomato     Broil     Vegetarian     Quick & Easy     Low Cal     High Fiber     Basil     Rosemary     Pecan     Corn     Arugula     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup plus 1 teaspoon olive oil
1/4 cup balsamic vinegar
3 tablespoons chopped fresh basil
2 plum tomatoes, halved, seeded, diced
2 large garlic cloves, minced
3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1 ear corn, husked
8 cups arugula (about 4 ounces)
4 plum tomatoes, quartered
1/4 cup pecans, toasted
Shaved Parmesan cheese

Steps:

  • Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended. Season to taste with salt and pepper.
  • Preheat broiler. Brush corn with 1 teaspoon oil. Sprinkle with salt and pepper. Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes. Cool. Cut corn kernels off cob. Place kernels in large bowl.
  • Add arugula, quartered tomatoes and pecans to bowl with corn. Toss salad with enough dressing to coat evenly. Season with salt and pepper. Garnish salad with shaved Parmesan cheese and serve.

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