Grilled Corn and Arugula Salad with Smoked Tomato Vinaigrette - Farberware Cookware
A colorful mélange of summer vegetables with a smoky acidic dressing that will complement many a meal.
Ingredients
- 3 ears corn, fresh, in the husk
- 2 red bell peppers
- 1 tomatoes, diced
- 1/2 garlic clove, chopped
- 1 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 8 cups arugula, stems removed (about 3 bunches)
- 3/4 cup imported black or green olives
- 1 1/2 cup cherry tomatoes, red and yellow, halved (8 ounces)
- 3 ounces Parmigiano-Reggiano cheese
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