Corn and Arugula Salad With Rainbow Tomatoes (Vegan) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From Delicious Living. Very important: Use the most flavorful tomatoes you can find and only make this salad when you have corn that is fresh and [best quality!]. For added flavor, I roasted the corn kernels the day before preparing this salad. Ingredients:
1 medium garlic clove, crushed |
1 teaspoon dijon mustard |
2 tablespoons red wine vinegar plus 2 teaspoons red wine vinegar |
1/2 cup extra-virgin olive oil (i used half imported spanish olive oil and half blood orange olive oil) |
salt, to taste |
cracked black pepper, to taste |
6 packed cups baby arugula leaves |
1/2 small bunch fresh italian parsley, chopped (about 1 2 cup) |
1 large ear of corn, shucked, silk removed, and kernels cut off cob |
1 pint rainbow cherry tomatoes, halved (assorted colors preferred) or 3 medium heirloom tomatoes, cut into bite-size pieces (assorted colors preferred) |
Directions:
1. In a small bowl, whisk together all vinaigrette ingredients, plus salt and pepper to taste.
2. Place arugula and half of the chopped parsley in a large bowl and toss with half of the vinaigrette. Transfer dressed salad to a platter.
3. Using the same large bowl, add corn kernels with remaining parsley, and toss with half of remaining dressing and a small pinch of salt.
4. Place corn mixture in the center of arugula on the platter. Arrange tomatoes around corn, and then drizzle with remaining vinaigrette.
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