Arugula, Tomato and Corn Salad

Dressing

• 1/2 cup plus 1 teaspoon olive oil
• 1/4 cup balsamic vinegar
• 3 tablespoons chopped fresh basil
• 2 plum tomatoes, halved, seeded and diced
• 2 large garlic cloves, minced
• 3/4 teaspoon fresh rosemary, minced or 1/2 teaspoon dried

Salad

• 1 ear corn, husked
• 8 cups arugula salad,  rinsed in cold water and drained
• 4 plum tomatoes, quartered lengthwise
• 1/2 cup pecan halves, toasted
• 1/2 cup fresh shaved or grated parmesan cheese

Steps

• Whisk 1/2 cup olive 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 olive oil. Sprinkle with salt and pepper. Broil corn until tender-crisp and golden brown in spots, turning frequently. Cool. Cut corn kernels off cob and place in large salad serving 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 or grated parmesan cheese.

Recipe adapted from Bon Appetite Magazine by Jim Beletti - January, 1998

Note: If you have a hard time finding arugula or arugula salad at the store, substitute mixed greens

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