Skip to main content

Recipes Nugget Markets Signature Recipes

Heirloom Tomato & Grilled Corn Salad with Shaved Parmigiano-Reggiano

Prep time
30 minutes PT30M
Cook time
6-10 minutes PT10M
Yield
Serves 6
Difficulty
1 out of 5 on the difficulty scale
Nugget Markets signature recipes

We love the combination of pungent, salted anchovies with sweet corn, heirloom tomatoes, nutty Parmigiano-Reggiano and peppery arugula.

Ingredients

  • 3 ears sweet white or yellow corn, husks and silk threads removed, washed and patted dry
  • 1 tablespoon olive oil
  • Kosher or sea salt and cracked black pepper to taste
  • 6 handfuls baby arugula
  • ½ cup extra-virgin olive oil
  • ½ cup anchovies packed in oil, minced
  • 3 tablespoons Champagne vinegar
  • 3 shallots, minced
  • 3 tablespoons fresh basil, minced
  • Kosher or sea salt and cracked black pepper to taste
  • 4 cups heirloom tomatoes, cubed and/or wedged
  • ½ cup shaved Parmigiano-Reggiano
  • Optional garnish: drizzle of basil oil

Preparation

Heat the grill to a medium-high temperature. Toss ears of corn in olive oil, salt and pepper, then place on the grill. Cook corn for a few minutes; as it begins to brown and char, roll slightly and continue cooking for up to a total of 6 minutes. The kernels for this salad should be al dente, not dry. Remove corn from heat. Let cool, shave kernels off and discard cobs.

In a small bowl, whisk together olive oil, anchovies, vinegar, shallots, basil, salt and pepper. Combine corn kernels, tomato, shaved Parmigian0-Reggiano and vinaigrette together. Taste and adjust seasoning if necessary.

Serve mounded in the center of the plate on a tight bed of baby Arugula; garnish with a fresh sprig of basil. Drizzle optional basil oil garnish around the outside of the mounded salad.

Techniques used in this recipe:

grill (I)
grill (I): a cooking technique in which foods are cooked by a radiant heat source placed below the food.

Glossary:

al dente

Italian, To the tooth; to cook an item, such as pasta or vegetables, until it is tender but still firm, not soft.

basil

Native to tropical Asia and Africa; there are 30 to 40 different species but generally only one common to the spice industry.

The basil plant is a low-growing annual approximately 18-inches in height. When seen growing in the field, it is almost succulent in appearance and gives off a sweet fragrance as one brushes by. The leaves are quite large, up to 2 1/2-inches in length and from 1/2 to 1-inch in width. The taste of fresh Basil is reminiscent of licorice, and the dried leaves have a lemony, anise-like quality.

Basil is versatile in its uses, which are limited only by the degree of inventiveness of the cook. It has a special affinity for tonatoes and tomato-based recipes, whether they be salads, vegetables, sauces, or main courses.

Pair with

  • Chardonnay

    A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).