Wednesday, September 16, 2009

A Quick and Easy Tomato, Corn and Arugula Salad

Feeding off the corn theme of yesterday’s post, I made an easy (and delicious) tomato, corn and arugula salad as part of last night’s dinner.

Preparation was simple; I sliced cherry tomatoes in half, tore up arugula into bite-size pieces and cut fresh corn kernels from the cob. I combined the three in a bowl and added olive oil, balsamic vinegar, fresh ground pepper and unrefined sea salt. I gave a quick mix and let the salad sit while I sautéed some chicken thighs.

Feel free to substitute basil for the arugula. And there’s no need to formally cook the corn, since the acid and salt will soften the kernels a bit. (Try eating very fresh corn on the cob raw; the great flavor may surprise you.)

1 comment:

Terry B, Blue Kitchen said...

This sounds great and simple, Chef Rob. We only recently discovered microwaving ears of fresh corn in their husks. Quick, easy and amazing!