Arugula, Cherry Tomato, Corn Salad with Paremesan
This is one of our favorite salad recipes too, quick, easy and delicious. It goes well with almost all the main course. Sometimes we just have it as a light meal and add some croutons on top.
Yield
4 servingsPrep
8 minCook
0 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
arugula (roquette)
fresh, about 6 cups, lightly packed |
|
| 1 | cup |
basil
lightly packed, fresh, torn |
*
|
| 1 ½ | cups |
corn
about 2 small ears |
|
| 1 | cup |
cherry tomatoes
havled |
|
| 3 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 2 | ounces |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
arugula (roquette)
fresh, about 6 cups, lightly packed |
|
| 237 | ml |
basil
lightly packed, fresh, torn |
*
|
| 355 | ml |
corn
about 2 small ears |
|
| 237 | ml |
cherry tomatoes
havled |
|
| 45 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 57.8 | ml/g |
Parmesan cheese
|
|
Directions
Toss first 4 ingredients in a large bowl.
Whisk oil and lemon juice in a small bowl. Season to taste with salt and pepper.
Drizzle dressing over salad; toss to coat.
Divide salad among plates.
Using vegetable peeler, shave curls of Parmesan atop each salad and serve.
