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Arugula, Corn, and Tomato Salad with Shaved Parmesan

Arugula, Corn, and Tomato Salad with Shaved Parmesan

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  • 6 cups (lightly packed) fresh arugula (about 4 ounces)
  • 1 1/2 cups (lightly packed) fresh basil leaves, torn
  • 1 1/2 cups corn kernels (cut from about 2 small ears)
  • 1 cup halved cherry tomatoes
  • 2 tablespoons fresh lemon juice
  • 1 2 1/2-ounce piece Parmesan cheese

Recipe Preparation

  • Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in 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.

Recipe by Victoria Abbott RiccardiReviews Section

    • 1/2 C plus 1 t olive oil
    • 1/4 C balsamic vinegar
    • 3 T chopped fresh basil
    • 2 plum tomatoes, halved, seeded, diced
    • 2 lg garlic cloves, minced
    • 3/4 t fresh rosemary
    • 2 ears corn, husked
    • 4 oz. arugula
    • 4 plum tomatoes quartered
    • 1/4 C pecans, toasted
    • shaved parmesan cheese
    1. 1. Whisk first 6 ingredients. Season to taste with salt and pepper. 2. Grill corn and cut kernels off cob. Place in large bowl. 3. Add arugula, tomatoes, and pecans to bowl with corn. Toss with enough dressing to coat. Garnish with shaved parmesan.


    • Salad: Corn and grape tomatoes are the main ingredients. Both have crunch, sweetness and are juicy all in one bite. The extras are diced jicama, green onion, fresh green arugula leaves, and basil leaves.
    • Lemony VinaigretteDressing: This lemon flavored vinaigrette is light and refreshing and compliments summer produce. It is a combination of fresh lemon juice, olive oil, garlic powder, onion powder, dried oregano, pink Himalayan salt, and pepper.

    Arugula Salad Recipe

    Pin for later:

    Sweet, Creamy Corn

    The drought that much of the nation is experiencing this summer is expected to affect the price of milk and meat because of the feed corn that these commodities rely on. But interestingly, according to Bloomberg Businessweek, shoppers are not likely to see higher prices for corn on the cob because sweet corn is not as vulnerable to drought conditions. Corn on the cob that is sold in supermarkets is an irrigated crop, like other vegetables and fruits grown on large farms. However, smaller farms that sell their produce at farmers’ markets in drought-stricken areas are having a difficult time with their yields, so you may see a spike in prices there. The season for good, fresh sweet corn is such a short one that I will pay the price for it, just as I’ll spend money on heirloom tomatoes.

    Here in California, I’m paying about what I pay every year for farmers’ market corn on the cob – 50 to 75 cents an ear. But at my local supermarket, I bought delicious sweet corn this weekend at eight ears for $2. I ate some of it plain, on the cob, and the rest I used for salads, salsas, creamy soups, puddings and creamed corn, none of which contained any cream. When you blend or grate corn, it releases its own milky juice, which opens up all kinds of possibilities for creamy dairy-free dishes.

    Although we don’t think of corn as a nutritional powerhouse, it’s a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.

    Arugula, Corn and Herb Salad

    Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green.

    6 ounces baby arugula, washed and spun dry

    2 tablespoons chopped or slivered fresh herbs, like basil, tarragon, chives, parsley, marjoram

    1 tablespoon sherry vinegar

    1 teaspoon balsamic vinegar

    1/2 teaspoon Dijon mustard

    1 small garlic clove, puréed (optional)

    Salt and freshly ground pepper

    1/4 cup extra virgin olive oil

    2 medium-size ripe tomatoes, cut in wedges

    1. Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.

    2. Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.

    3. Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.

    Yield: 4 to 6 servings.

    Advance preparation: You can prepare the salad ingredients and dressing several hours before tossing the salad.

    Nutritional information per serving (4 servings): 208 calories 16 grams fat 3 grams saturated fat 2 grams polyunsaturated fat 11 grams monounsaturated fat 6 milligrams cholesterol 12 grams carbohydrates 2 grams dietary fiber 163 milligrams sodium (does not include salt to taste) 6 grams protein

    Nutritional information per serving (6 servings): 139 calories 11 grams fat 2 grams saturated fat 1 gram polyunsaturated fat 7 grams monounsaturated fat 4 milligrams cholesterol 8 grams carbohydrates 1 gram dietary fiber 109 milligrams sodium (does not include salt to taste) 4 grams protein

    Storing & Cooking Information

    Handling: When ready to use, take as many stems as you need, and with mature arugula, discard the roots and about half of the stem. Wash under running water then use as recipe directs. Place the bunch of arugula in a bowl of water for about 15 minutes or until the grit has settled to the bottom of the bowl. Drain the arugula in a colander and rinse the leaves again under cold running water.

    Storing: Rinse the leaves in cool water and spin dry or use paper towels. Wrap leaves in paper towel and wrap in plastic or a zip lock bag and refrigerate. Best if used within a few days.

    Freezing:To freeze arugula, follow the same procedure you would with other greens, like spinach. Wash and remove any damaged pieces. Drop into boiling water for 2 minutes, cool them immediately in ice water, drain thoroughly and place in freezer bags. Remove air from the bag (to prevent freezer burn) and place in your freezer.

    Varieties when making arugula salad:

    • Cheese: goat cheese or shaved parmesan instead of, or in addition to the feta cheese.
    • Vegetables: carrots, broccoli, or cauliflower
    • Nuts: pecans, walnuts or almonds
    • Salad: mixed greens or spinach salad tastes good too.

    A simple yet delicious main dish salad – perfect for lunch or dinner. Portions are large, loaded with fiber and very satisfying.

    A few tips to make this simple salad fantastic – buy baby arugula, it has a milder peppery flavor. Use extra virgin olive oil, and a really good aged balsamic vinegar and most importantly use a premium imported parmesan such as Parmigiano Reggiano for optimum results. If you can’t find it in your area or if it’s out of your budget, Locatelli Pecorino Romano is another great option.

    Rockin’ Arugula

    Arugula has been around forever (since Roman times!) and was used as medicine for everything from the common cold to bad breath. A member of the same family as kale, it’s low in calories and a good source of calcium, vitamins A, C, K, and folate.

    Peppery and nutty, arugula is delicious on a pizza, holding its own in a sandwich, and of course, in a salad. Baby arugula is tender with small, delicate leaves while mature arugula is spicier, heartier, and can withstand higher temperatures.

    Did you know that this spring green is also known as rocket or rucola? Give it a try with this delicious pasta, and a few more out-of-this-world tasty recipes.

    Spring Arugula Pasta

    10 oz pasta of choice
    5 oz arugula
    1/2 cup peas
    1/4 cup butter
    1/4 cup shaved parmesan
    1 tbsp lemon juice
    3 cloves garlic, minced

    1. Bring a large pot of salted water to a boil.
    2. As it comes to a boil, bring butter to medium heat in a large skillet. Stir until frothy. Add garlic. Add peas and lemon juice and stir. Sauté over low until the pasta is ready.
    3. Drain pasta and reserve 1 cup of pasta water. Add pasta to the skillet. Add parmesan and stir to incorporate. Slowly add reserved pasta water as needed to create a sauce.
    4. Right before serving, add arugula and stir to wilt.
    5. Serve warm!

    Orzo Salad with Corn, Arugula and Cherry Tomatoes

    The corn adds an extra nice bit of texture to this yummy salad. Dovetailing Tip: Use the corn you grilled on day 1 for todays salad.

    Prep time: 15 min
    Cook time: 15 min

    Serving size: 4
    Calories per serving: 65

    2 tablespoons olive oil
    1 yellow onion , chopped
    1 -1 pound box orzo
    4 ears fresh corn
    2 cups sliced cherry tomatoes
    4 to 5 cups baby arugula
    lemon oil , for drizzling
    1/2 cup shaved parmesan

    Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool.

    Cook the orzo according to the package directions.

    Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs.

    Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top.

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