Thursday, February 14, 2008

Corn, Tomato, and Avocado Salad

Serves 8


ears fresh corn, shucked


cup extra-virgin olive oil


tablespoons sherry-wine vinegar

Pinch sugar

Coarse salt and freshly ground pepper


large yellow tomato, cored and cut into 1/4-inch dice


large red tomato, cored and cut into 1/4-inch dice


cup loosely packed fresh basil leaves, coarsely chopped


avocado, cut into 1/4-inch dice


cups arugula (3 bunches), stems removed


ounces ricotta salata cheese

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.

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.

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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