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| 4 |  | ears fresh corn, shucked |
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| 1/4 |  | cup extra-virgin olive oil |
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| 2 |  | tablespoons sherry-wine vinegar |
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|  | Pinch sugar |
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|  | Coarse salt and freshly ground pepper |
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| 1 |  | large yellow tomato, cored and cut into 1/4-inch dice |
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| 1 |  | large red tomato, cored and cut into 1/4-inch dice |
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| 1/4 |  | cup loosely packed fresh basil leaves, coarsely chopped |
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| 1 |  | avocado, cut into 1/4-inch dice |
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| 8 |  | cups arugula (3 bunches), stems removed |
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| 2 |  | ounces ricotta salata cheese |
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| 1. Prepare an ice bath; set aside. Cover, and bring a large pot of cold water to a boil over high heat. Add corn, and let simmer, uncovered, until just tender, about 2 minutes. Drain the corn, and transfer to the ice-water bath. When cool, remove from the ice bath. Using a large knife, remove kernels; set aside. |
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| 2. In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper; set aside. In a large bowl, combine corn, tomatoes, and basil. Drizzle with half of the dressing, and toss to coat. Gently fold in the diced avocado. |
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| 3. Place arugula in a medium bowl. Drizzle with remaining dressing, and toss to coat. Transfer to a large platter. Arrange vegetable mixture over arugula. Shave ricotta salata over salad. Serve immediately. | |
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