It’s grilling season. This salad is perfect to bring to any gathering and also is just lovely to have on a beautiful summer day!
We made it with all local ingredients and tasted the difference.
Get grilling and enjoy.
INGREDIENTS (use organic and local if possible)
1 package or 2 bunches arugula
1 pint cherry or grape tomatoes (we love the little orange ones!)
1 ear of corn
10-15 stalks of asparagus
8 basil leaves + more for garnish
2-3 chives
½ cup olive oil
juice of one lemon
salt
pepper
Optional: Any lean protein of your choice, avocado chunks or black olives
DIRECTIONS
Preheat your grill
Prep your veggies: Snap off the bottom, tough ends of the asparagus and discard. Toss the asparagus stalks in olive oil and sprinkle with salt and pepper. Wrap the corn in aluminum foil or toss corn right on the grill. Grill your veggies: Grill the corn and asparagus for 10-15 minutes until the asparagus are tender and browned.
Make your own dressing. While the veggies are grilling, whisk together the olive oil, lemon juice, salt and pepper. Mix in two chives, finely chopped and two basil leaves, torn into small pieces.
Assemble the salad: Combine the arugula and tomatoes in a large bowl. Cut the grilled asparagus into 1 inch pieces and add to the bowl. Cut the kernels of corn off of the cob and add to the salad. Tear in 6 basil leaves. Toss the salad with the dressing.
With love and gratitude,
Christine & Stephanie
