So sad, this forgettable little salad. I tend to hoard photos from several meals and upload them to my computer once a week or so. On a good week, seeing the pictures pop up in my Picasa archive brings back fond memories of good meals. This past week, though, I was stumped when I saw the pictures of this little salad. Clearly there was an arugula base with tomatoes, corn, and parmesan curls on top. And reconstructing the evening, it looks like we had it alongside a piece of fish, no?
But it took a good few minutes, plus a search through my e-mail inbox, to figure out that it had been this recipe for arugula, tomato, and corn salad from Bon Appetit, September 1997 on Epicurious. Yeah, I vaguely remember it now, but isn’t that a sign? This simple little salad was maybe a little too pedestrian. It was FINE, totally edible, totally innocuous, but utterly forgettable. That said, I’ve no doubt it would taste a heck of a lot better with our fresh homegrown summer tomatoes and a good ear of corn rather than the frozen stuff. But you know what? Based on this experience, I can’t imagine I’ll remember it and want to make it again come summer.
Arugula, tomato, and corn salad (serves 4)
1/2 cup plus 1 teaspoon olive oil
1/4 cup balsamic vinegar
3 tablespoons chopped fresh basil
2 plum tomatoes, halved, seeded, diced
2 large garlic cloves, minced
3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1 ear corn, husked (we used frozen kernels, about 1 cup)
8 cups arugula (about 4 ounces)
4 plum tomatoes, quartered
1/4 cup pecans, toasted
Shaved Parmesan cheese
1. Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended. Season to taste with salt and pepper.
2. If using fresh corn on the cob, preheat broiler. Brush corn with 1 teaspoon oil. Sprinkle with salt and pepper. Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes. Cool. Cut corn kernels off cob. Place kernels in large bowl. If using frozen kernels, lightly pan fry them in just a touch of olive oil until the kernels defrost and start to turn golden, then put in large bowl.
3. Add arugula, quartered tomatoes and pecans to bowl with corn. Toss salad with enough dressing to coat evenly. Season with salt and pepper. Garnish salad with shaved Parmesan cheese and serve.