Ingredients
Scale
- 6 cups baby arugula (lightly packed (about 5 ounces or 142g))
- 4 ears fresh corn
- 1 teaspoon butter (I use salted)
- ⅓ cup pine nuts
- juice of ½ lemon (more to taste)
- 2–3 tablespoons good quality extra virgin olive oil (more to taste)
- ½ cup shaved or grated Parmesan (we love Parmigiano Reggiano)
- flaky sea salt (to taste (We love Maldon.))
- freshly ground black pepper (to taste)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Prepare the corn by microwaving or boiling until tender; cut kernels off the cob.
- Toast pine nuts in a small skillet with melted butter over medium heat until golden brown; set aside to cool.
- In a large serving bowl, combine arugula with olive oil and lemon juice; season with salt and pepper.
- Add corn kernels and toss gently; top with parmesan and toasted pine nuts.
- Serve immediately for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 190
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg