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Arugula, Corn And Tomato Salad
Ingredients
- 1-2 ears of corn
- an even mix of arugula and iceberg or romaine lettuce
- 2 tablespoons chopped or slivered fresh herbs, like basil, chives, parsley, marjoram, oregano
- 1 ounce shaved Parmesan
- 1 tablespoon sherry vinegar
- 1 teaspoon balsamic vinegar
- ½ teaspoon Dijon mustard
- 1 small garlic clove, puréed (optional)
- Salt and freshly ground pepper
- ¼ cup extra virgin olive oil
- Several cherry tomatoes, halved, and/or 1 or 2 medium tomatoes, cut into chunks
- 1 small cucumber, cut into bite size pieces.
Directions
- Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
- Combine the corn, arugula,lettuce, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
- Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.
- Advance preparation: You can prepare the salad ingredients and dressing several hours before tossing the salad.
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