Fresh Corn & Arugula Salad

Name: Fresh Corn & Arugula Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 240 grams fresh arugula or baby spinach; 64 milliliters balsamic vinegar; 2 ears fresh corn, husked; 3 Tbsps minced fresh basil; 3 Tbsps minced fresh basil; 1 teaspoon minced fresh rosemary; 1 teaspoon lemon juice; 1 teaspoon olive oil; 25 grams shaved Parmesan cheese; 25 grams pecan halves, toasted; 0 teaspoons pepper; 4 plum tomatoes, quartered; 0 teaspoons salt; 1 teaspoon chopped shallot

Fresh Corn & Arugula Salad might be a good recipe to expand your hor d'oeuvre collection. Watching your figure? This gluten free recipe has 103 calories, 4g of protein, and 5g of fat per serving. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from Taste of Home requires salt, olive oil, pepper, and basil. From preparation to the plate, this recipe takes about 30 minutes. If you like this recipe, take a look at these similar recipes: Super Fresh Zucchini & Arugula Salad, Arugula Salad with Fresh Raspberry Vinaigrette, and Peach & Fresh Mozzarellan Arugula Salad.

Instructions

In a small bowl, whisk vinaigrette ingredients until blended.

Ingredients you will need

Vinaigrette

Equipment you will use

Whisk

Bowl

Brush corn with oil; grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until corn is crisp-tender and browned, turning occasionally. When cool enough to handle, cut corn off cobs and place in a large bowl.

Ingredients you will need

Corn

Cooking Oil

Equipment you will use

Grill

Bowl

Add arugula, tomatoes and pecans to corn.

Ingredients you will need

Tomato

Arugula

Pecans

Corn

Drizzle with half of the vinaigrette; toss to coat. Top with cheese; serve immediately. Cover and refrigerate remaining vinaigrette for later use.

Ingredients you will need

Vinaigrette

Cheese

Equipment

Whisk

Bowl

Grill

Ingredients

Servings:

240grams

fresh arugula or baby spinach 64milliliters

balsamic vinegar 2

ears fresh corn, husked 3Tbsps

minced fresh basil 3Tbsps

minced fresh basil 1teaspoon

minced fresh rosemary 1teaspoon

lemon juice 1teaspoon

olive oil 25grams

shaved Parmesan cheese 25grams

pecan halves, toasted 0teaspoons

pepper 4

plum tomatoes, quartered 0teaspoons

salt 1teaspoon

chopped shallot

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad on the menu? Try pairing with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Dutton-Goldfield Dutton Ranch Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 43 dollars per bottle.

Dutton-Goldfield Dutton Ranch Chardonnay

2013 was another stellar growing season in the Russian River Valley; warm spring, great flowering weather, and a long moderate ripening season. Our blocks for the Dutton Ranch blend were harvested between September 9 and October 11; the fruit was beautifully clean and ripe, and gave us wines with the acid backbone and luscious citrus and stone fruit flavors we so love from our neighborhood. This wine is about freshness and balance: in the nose it leads with Meyer lemon, pear and mineral notes, with tropical and ginger overtones. In the mouth, the lusciousness of this season is balanced by solid acidity and an evolving fruit core that keeps you coming back. Lemon sourball, ripe pear and a touch of green apple fill out the fruit profile, while the steely minerality and sweet cream add a complexity that we love in this wine. Moderate alcohol and the signature juicy acidity of Green Valley facilitate the fresh, lingering citrus/ginger finish. This is a wine that evolves in the glass and will easily reward 5 years of cellar aging, but both will be a challenge with its immediate allure.