Summer Corn Salad
1/2 cup olive oil, plus one teaspoon
1/4 cup balsamic vinegar
3 tablespoons basil, fresh, chopped
2 plum tomatoes, halved, seeded, diced
2 large cloves garlic
3/4 teaspoon rosemary, fresh or 1/2 teaspoon dried, crushed
1 ear of corn
8 cups arugula
4 plum tomatoes, quartered
1/4 cup pecan halves, toasted
Parmesan cheese, coarsely grated
Whisk oil, vinegar, basil, diced tomatoes, garlic and rosemary in
small bowl until well bleneed. 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 corn 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 and garnish with parmesean. Fresh and delicious!