Recipe Archive

Heirloom Tomato & Grilled Corn Salad with Shaved Parmigiano-Reggiano

Yield:	Serves 6
Prep time:	30 minutes
Cook time:	6-10 minutes
Difficulty:
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Nugget Signature Recipe

We love the combination of pungent, salted anchovies with sweet corn, heirloom tomatoes, nutty Parmigiano-Reggiano and peppery arugula.

Ingredients

• 3 ears sweet white or yellow corn, husks and silk threads removed, washed and patted dry
• 1 tablespoon olive oil
• Kosher or sea salt and cracked black pepper to taste

• 6 handfuls baby arugula
• ½ cup extra-virgin olive oil
• ½ cup anchovies packed in oil, minced
• 3 tablespoons Champagne vinegar
• 3 shallots, minced
• 3 tablespoons fresh basil, minced
• Kosher or sea salt and cracked black pepper to taste
• 4 cups heirloom tomatoes, cubed and/or wedged
• ½ cup shaved Parmigiano-Reggiano

• Optional garnish: drizzle of basil oil

Preparation

Heat the grill to a medium-high temperature. Toss ears of corn in olive oil, salt and pepper, then place on the grill. Cook corn for a few minutes; as it begins to brown and char, roll slightly and continue cooking for up to a total of 6 minutes. The kernels for this salad should be al dente, not dry. Remove corn from heat. Let cool, shave kernels off and discard cobs.

In a small bowl, whisk together olive oil, anchovies, vinegar, shallots, basil, salt and pepper. Combine corn kernels, tomato, shaved Parmigian0-Reggiano and vinaigrette together. Taste and adjust seasoning if necessary.

Serve mounded in the center of the plate on a tight bed of baby Arugula; garnish with a fresh sprig of basil. Drizzle optional basil oil garnish around the outside of the mounded salad.