Arugula, Tomato And Corn Salad - cooking recipe

Ingredients

1/2 cup plus 1 tsp olive oil
1/4 cup balsamic vinegar
3 TBL chopped fresh basil
2 Roma tomatoes, halved, seeded, diced
2 large garlic cloves, minced
3/4 tsp minced fresh rosemary (or 1/2 tsp dried)
1 ear corn, husked
8 cups arugula (about 4 ounces)
4 Roma tomatoes, quartered
1/4 cup pecans, toasted
shaved Parmesan

Preparation

Whisk 1/2 cup 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 tsp 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 kernels 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. Garnish salad with shaved Parmesan and serve.