Corn and Arugula Salad
Ingredients:
4 ears corn, husked, kernels cut off the cobs
3 cups arugula
½ cup chopped fresh basil
½ cup olive oil
¼ cup fresh squeezed lemon juice
Salt and pepper
2 ounces parmesan cheese, shaved with a vegetable peeler
Recipe directions:
Toss the corn, arugula, and basil together in a medium-sized bowl. In a small bowl, whisk together the olive oil and lemon juice. Add the dressing to the corn and arugula, and toss to coat. Season to taste with salt and pepper. Toss in the parmesan cheese.