Best 14 Bacon Arugula Tomato And Roasted Corn Salad Recipes

ARUGULA AND TOMATO SALAD

Steps:

• Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
• Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

ARUGULA-CORN SALAD

Steps:

• For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
• For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
• Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.

TOMATO AND CORN SALAD

Steps:

• In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, arugula and onion; toss to coat.

ARUGULA, CORN AND HERB SALAD

Steps:

• Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
• Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
• Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.

PAN-ROASTED CORN AND TOMATO SALAD

Steps:

• Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
• Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

PAN-ROASTED CORN AND TOMATO SALAD

Steps:

• Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish. Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.

TOMATO BACON CORN SALAD

Steps:

• In a wok or large skillet set over medium-high heat, add the bacon and cook, stirring, until it is very crisp, and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon and set aside. Pour the bacon fat out from the skillet until about 2 tablespoons remain. Return the pan to medium-high heat, add the shallots to the bacon fat, and cook, stirring, until soft, about 3 minutes. Add the corn and continue cooking, stirring occasionally, until the corn begins to brown, about 6 minutes. Stir in the tomatoes and chiles. Add the crispy bacon and fish sauce and remove from the heat. Then add the cilantro, lime juice and avocado. Gently toss to combine. Taste and season with salt and pepper. Serve warm, chilled or at room temperature.

ARUGULA, FRESH CORN AND TOMATO SALAD

Steps:

• In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper.
• Let the shallots stand in the vinegar for 10 minutes. Meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of white corn.
• Whisk the olive oil into the Champagne vinegar and shallots until blended. Add the arugula and toss with the dressing.
• Add the cherry tomatoes and the corn kernels and toss gently. Transfer the salad to a large platter, scatter the nasturtiums on top and serve.

ARUGULA, TOMATO AND CORN SALAD

Steps:

• Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended. Season to taste with salt and pepper.
• Preheat broiler. Brush corn with 1 teaspoon oil. Sprinkle with salt and pepper. Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes. Cool. Cut corn kernels off cob. Place kernels in large bowl.
• Add arugula, quartered tomatoes and pecans to bowl with corn. Toss salad with enough dressing to coat evenly. Season with salt and pepper. Garnish salad with shaved Parmesan cheese and serve.

ARUGULA CORN SALAD WITH BACON RECIPE

Steps:

• Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes.
• Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart.
• If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl.
• Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.
• In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin.
• Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.

ARUGULA, CORN, AND TOMATO SALAD WITH SHAVED PARMESAN

Steps:

• Toss first 4 ingredients in large bowl. Whisk oil and lemon juice in small bowl. Season to taste with salt and pepper. Drizzle dressing over salad; toss to coat. Divide salad among plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

ROASTED TOMATO AND ARUGULA SALAD

Steps:

• Preheat oven to 250°F. Line large rimmed baking sheet with foil.
• In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)
• In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.

CORN SALAD WITH ARUGULA

Steps:

• Whisk olive oil, vinegar, salt, and pepper together in a large bowl. Mix corn and onion into the balsamic dressing. Refrigerate for flavors to blend, about 30 minutes.
• Spread arugula onto a serving plate; top with corn mixture and goat cheese slices.

CORN AND BACON SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the corn and cook until slightly soft but still crisp, about 5 minutes. Cut corn kernels from the cobs; discard cobs.
• Heat olive oil in a large skillet over medium heat. Cook and stir bacon in hot oil until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving drippings in the skillet.
• Cook potatoes, stirring occasionally, in the same skillet over medium heat until potatoes are golden brown, about 5 minutes. Add red bell pepper and salt; cook and stir until peppers are tender, about 5 minutes more.
• Stir corn kernels into potato mixture and cook until corn is heated through, about 5 minutes.
• Pour corn-potato mixture into a large bowl. Add bacon, red onion, cider vinegar, and red pepper flakes; toss to combine.