Grilled Corn Salad
Grilled Corn Salad
Salads
Ingredients
- 2 ears of fresh corn, husked
- 1 teaspoon Fustini's Tuscan Herb olive oil
- Fustini's Grilling Rub spice blend
- 8 cups fresh arugula or baby spinach
- 4 plum tomatoes, quartered
- 1/4 cup pecan halves, toasted
- 1/4 cup shaved Parmesan cheese
- 1/2 cup Fustini's Tuscan Herb olive oil
- 1/4 cup Fustini's Sicilian Lemon balsamic
- 3 tablespoons minced fresh basil
- 1 teaspoon chopped shallot
- 1 teaspoon minced fresh rosemary
Directions
- Brush corn with oil and season with grilling rub spices. Grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until corn is crisp-tender and browned, turning occasionally. When cool enough to handle, cut corn off cobs and place in a large bowl.
- Add arugula, tomatoes and pecans to corn. Drizzle with half of the vinaigrette, toss to coat. Top with cheese, serve immediately. Cover and refrigerate the remaining vinaigrette for later use.
- In a small bowl, whisk vinaigrette ingredients until blended.
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