6 c. fresh arugula - (lightly packed)
1 1/2 c. fresh basil leaves - (lightly packed) torn
1 1/2 c. corn kernels (cut from about 2 small ears)
1 c. halved cherry tomatoes
3 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice Salt to taste Freshly-grnd black pepper to taste
1 piece Parmesan cheese - (2 1/2 ounce)
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. This recipe yields 4 to 6 servings. Comments: Fresh kernels of raw corn are so sweet and tender which they do not need to be cooked. Their natural sugars and crisp juiciness pair wonderfully with the salty Parmesan and peppery arugula.