Arugula, Corn, and Tomato Salad with Shaved Parmesan |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fresh kernels of raw corn are so sweet and tender that they don't need to be cooked. Their natural sugars and crisp juiciness pair wonderfully with the salty Parmesan and peppery arugula. Ingredients:
6 cups (lightly packed) fresh arugula (about 4 ounces) |
1 1/2 cups (lightly packed) fresh basil leaves, torn |
1 1/2 cups corn kernels (cut from about 2 small ears) |
1 cup halved cherry tomatoes |
3 tablespoons olive oil |
2 tablespoons fresh lemon juice |
1 2 1/2-ounce piece parmesan cheese |
Directions:
1. Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat. Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.
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