Recipe information
Yield
Makes 4 servings
Ingredients
1/2 cup plus 1 teaspoon olive oil
1/4 cup balsamic vinegar
3 tablespoons chopped fresh basil
2 plum tomatoes, halved, seeded, diced
2 large garlic cloves, minced
3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1 ear corn, husked
8 cups arugula (about 4 ounces)
4 plum tomatoes, quartered
1/4 cup pecans, toasted
Shaved Parmesan cheese
Preparation
Step 1
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.
Step 2
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 kernels in large bowl.
Step 3
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 cheese and serve.
