Grilled Corn and Arugula Salad with Smoked Tomato Vinaigrette : Foodwise
This recipe was demonstrated for CUESA’s Market to Table program on July 14, 2012. Serves 6 INGREDIENTS 3 ears fresh corn in their husks2 red bell peppers1 toma
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Cooking tools:
- Grill
- Blender
- Fine-mesh sieve
- Paper bag
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 3 ears fresh corn in their husks
- 2 red bell peppers
- 1 tomato, diced
- ½ garlic clove, chopped
- 1 tablespoon red wine vinegar
- ¼ cup extra-virgin olive oil
- Salt
- freshly ground black pepper
- 3 bunches arugula, stems removed (about 8 cups)
- ¾ cup imported black or green olives
- 1½ cups (8 ounces) red and yellow cherry tomatoes, halved
- 3-ounce piece of Parmigiano Reggiano cheese
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