Ingredients
- 6 cups (lightly packed) fresh arugula (about 4 ounces)
- 1 1/2 cups (lightly packed) fresh basil leaves, torn
- 1 1/2 cups corn kernels (cut from about 2 small ears)
- 1 cup halved cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 2 1/2-ounce piece Parmesan cheese
Bon Appétit
August 2002
serves 4-6
Directions
Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat. Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.