Remember the song, The Heat Is On, by Glenn Fry, of The Eagles?
The heat is on, on the street
Inside your head, on every beat
And the beat’s so loud, deep inside
The pressure’s high, just to stay alive
‘Cause the heat is on!
Well, the HEAT IS DEFINITELY ON with temperatures soaring all across the country! With summer in full swing, sometimes I really don’t want to be standing over a hot stove to get dinner on the table. Give me a great salad, a nice glass of wine and maybe a hunk of good bread, and I’m a happy girl! Here’s a great salad that my friend, Debbie, brought to my house the other day. It comes from the cookbook, “Texas Tables” – The Junior League of North Harris and South Montgomery Counties, Inc. It’s absolutely beautiful layered in a trifle dish and if you don’t want to roast the corn in the oven, you could always grill it outside or even use frozen corn (defrosted). To make it even more filling, you could top it with grilled chicken or shrimp, and if you don’t like arugula, leave it out or substitute fresh spinach. Enjoy!
Chopped Arugula Summer Salad
From the cookbook, “Texas Tables” – The Junior League of North Harris and South Montgomery Counties, Inc.
- 2 tablespoons chopped shallot
- 1 1/2 tablespoons white balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/3 cup olive oil
- salt and freshly cracked pepper, to taste
- 2 ears sweet corn with husks
- 1 cup packed coarsely chopped arugula
- 1 cucumber, peeled, seeded and chopped
- 2 large tomatoes, seeded and chopped
- 3 cups packed finely chopped mixed salad greens
- 1/4 to 1/2 cup (1 to 2 ounces) shredded Parmesan cheese, such as Parmigiano-Reggiano
Preheat oven to 350°.
For the vinaigrette, combine the shallot, vinegar, lemon juice and Dijon mustard in a food processor. Pulse to combine. Add the olive oil gradually and pulse until emulsified. Season with salt and pepper.
For the salad, roast the corn in the husks for about 40 minutes. Let stand until cool. Remove the husks and silk and cut the corn kernels off the cob into a bowl using a sharp knife. Toss the corn, arugula, cucumber, tomatoes, mixed salad greens and cheese in a glass bowl. Add the desired amount of the vinaigrette just before serving and mix well. For a more dramatic presentation, layer the ingredients in a trifle bowl.
For variety, top the salad with leftover cooked chicken or shrimp. Substitute crumbled goat cheese or feta cheese for the Parmesan cheese. Any remaining vinaigrette may be used as a marinade.