Arugula Corn Salad (So Easy, So Delicious!)
Ingredients
- 6 cups baby arugula, lightly packed (about 5 ounces or 142g)
- 4 ears fresh corn, cooked and cut from the cob (check out our easy microwave method)
- 1 teaspoon butter, I use salted
- ⅓ cup pine nuts
- juice of ½ lemon, more to taste
- 2-3 tablespoons good quality extra virgin olive oil, more to taste
- ½ cup shaved or grated Parmesan, we love Parmigiano Reggiano
- flaky sea salt, to taste (We love Maldon.)
- freshly ground black pepper, to taste
Directions
For the corn:
Prepare the corn using this easy microwave method, or your preferred technique. Cut the kernels off the cob and set aside.
For the pine nuts:
In a small skillet, melt the butter over medium heat until it begins to sizzle a bit.
Add the pine nuts and stir, then immediately reduce the heat to low. Cook, stirring frequently, until golden and fragrant.
Transfer to a paper towel-lined plate to cool.
For the salad:
Place the arugula in a large serving bowl.
Drizzle with olive oil (2-3 tablespoons) and squeeze the juice of ½ a lemon over the greens.
Rub a good pinch of flaky sea salt between your fingers over the salad and add a few grinds of pepper. Toss gently to coat.
Taste one of the leaves and adjust with more lemon juice, oil, or more salt and pepper, if needed.
Top the arugula with the corn and drizzle lightly with a bit more olive oil.
Add the shaved parmesan and top with the butter toasted pine nuts.
To serve:
Serve immediately. I usually give the salad a little toss before serving.
Source: https://thecafesucrefarine.com/arugula-corn-salad-so-easy-so-delicious/