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Corn, Heirloom Tomato, Avocado and Arugula Salad
6-8 ears sweet white corn, husks removed and kernals cut off of cob
1# heirloom baby tomatoes, mixed colors if available
1/2 bunch cilantro, chopped
1 jalapeno, seeds removed and finely diced
4 cups arugula
2 limes, juiced
3 Tbs. red wine vinegar
1/4 cup extra virgin olive oil (plus more to drizzle on top)
1 avocado, sliced
Salt and pepper to taste
Diriections:
Bring 4 cups water to a boil and add a pinch of salt. Add the corn to the boiling water and cook for about 1-2 minutes. Drain and immediately put corn in an ice water bath (or run under very cold water) to stop the cooking.
Drain the corn and put in a large bowl. Fold in the tomatoes, cilantro, jalapeno, arugula, lime juice, red wine vinegar, olive oil, salt and pepper. Spoon on to a serving platter and arrange the sliced avocado around the sides of the salad.
Sprinkle with salt and pepper and drizzle olive oil over top.
Serves 6-8
*Tips:
Place a wet paper towel on your cutting board so that the corn will not go flying when you cut if off the cob.
Toss the arugula into the salad at the last minute to avoid wilting.
Chef On The Move is a place to share my recipes, cooking demos and techniques, travel and adventure tips and all things related to good food from the source, good times and good living. My many years of cooking jobs in the restaurants, homes, test kitchens and TV studios in San Francisco, Italy, and in New York with Bobby Flay, the renown chef Eric Ripert, and currently with Martha Stewart, have given me a broad and diverse range of food knowledge. Here I combine my professional experience with my life-long incurable habit of leaving my home for adventure, travel, and the search for great food.
