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  • Corn, Tomato, And Avocado Salad

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    Corn, Tomato, And Avocado Salad
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 x ears fresh corn shucked
    • 1/4 c. extra-virgin extra virgin olive oil
    • 2 Tbsp. sherry-wine vinegar
    • 1 pch sugar Coarse salt to taste Freshly-grnd black pepper to taste
    • 1 lrg yellow tomato cored, and cut into 1/4" dice
    • 1 lrg red tomato cored, and cut into 1/4" dice
    • 1/4 c. fresh basil leaves - (loosely packed) coarsely minced
    • 1 x avocado cut 1/4" dice
    • 8 c. arugula - (3 bunches) stems removed
    • 2 ounce ricotta salata cheese

    Directions

    1. Prepare an ice bath; set aside. Cover, and bring a large pot of cool water to a boil over high heat. Add in corn, and let simmer, uncovered, till just tender, about 2 min. Drain the corn, and transfer to the ice-water bath. When cold, remove from the ice bath. Using a large knife, remove kernels; set aside.
    2. In a small bowl, whisk together the extra virgin 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 mix 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 mix over arugula. Shave ricotta salata over salad. Serve immediately.
    4. This recipe yields 8 servings.

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