HOLIDAYS
HOLIDAYS
Go grand with a hearty avocado salad with satisfying and nutritious corn and tomatoes.
Photo by cameronparkins.
Ingredients
- 4 ears fresh corn, shucked
- 1/4 Cup extra-virgin olive oil
- 2 tablespoons sherry-wine vinegar
- 1 Pinch sugar
- Coarse salt and freshly ground pepper
- 1 large yellow tomato, cored and cut into 1/4-inch dice
- 1 large red tomato, cored and cut into 1/4-inch dice
- 1/4 Cup loosely packed fresh basil leaves, coarsely chopped
- 1 avocado, cut into 1/4-inch dice
- 8 cups (3 bunches)arugula, stems removed
- 2 ounces ricotta salata cheese
Steps
- 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.
- 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.
- 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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