Arugula Salad with warm Asparagus

Try a tasty salad this week. Remember, there are more leafy greens than just lettuce. My arugula salad with warm asparagus medley is tossed in a lime vinaigrette. Sure to please even the most fervent veggie hater.

INGREDIENTS

Servings:4

1 pound of arugula 

½ pound of fresh asparagus

½ pound of cherry tomatoes

½ pound of tomatillos

2 cups of corn

¼ cup of cilantro

¼ cup of shaved parmesan

1 TBSP of olive oil to saute corn and asparagus

Salt and Pepper to taste

1. Remove the corn from the husk, and cut the corn off the cob.

2. Cut tomatillos in quarters.

3. Cut the asparagus in thirds, and discard the bottom third piece, as it is usually chewy and tough. 

4. In a saute pan add the olive oil and toss in the corn asparagus, and tomatillos. Toss around for no more than 3 minutes. Remove from heat. Season with salt and pepper.

5. In a salad bowl, add the arugula, cut the cherry tomatoes in quarters, rough chop the cilantro, and toss the salad in vinaigrette. (Recipe follows.)

6. Add the warm veggies to the top of the salad, top with shaved parmesan, and serve immediately.

Lime Vinaigrette

INGREDIENTS

½ cup olive oil

4 tbsp of lime juice (usually requires 2 limes)

1 garlic clove-minced

2 oz. of red wine vinegar

½ tsp of kosher salt

½ tsp of black pepper

2 oz of sugar

1. In a blender add garlic, lime juice, red wine vinegar,  and sugar.

2. Blend for 1-2 minutes slowly adding olive oil. Taste for balance, Add more sugar if necessary. (The sweetness should not overpower the tang of the vinegar.) Season with salt and pepper to taste.