Everyday Food (July 2009)
Food we love in the summer:
1. Meat on the grill
2. Corn cut fresh off the cob
3. Juicy, ripe, farm-fresh tomatoes
4. Spicy greens from the farmers market
You do the math: How could we possibly turn down this salad?!
This salad really is like taking some of the best things about summer and tossing them together in one bowl!
(Seriously, it's just a firecracker, a lightning bug, some ice cream and some pool water away from being the whole entire package. But that would be incredibly, incredibly gross.)
The dish comes together extremely quickly: Just throw the chicken on the grill and, while it's cooking, assemble the other ingredients. Then slice the chicken and toss everything together.
A forkful of this salad is a beautiful thing. The sweet tomatoes and corn kernels balance nicely with the sharp blue cheese and the smoky grilled chicken. The dressing couldn't be simpler -- just oil and lemon juice -- but it's a great, bright, citrusy infusion of flavor for the whole salad.
Easy, light and delicious -- it's summer in a bowl (minus the firecrackers).
Prep: 20 minutes
Total: 20 minutes
- 2 tablespoons olive oil, plus more for grates
- 1 pound chicken cutlets
- Coarse salt and ground pepper
- 4 ears corn, husks and silks removed
- 2 tablespoons fresh lemon juice
- 1 pound arugula (about 3 bunches), thick stems removed
- 2 large tomatoes, sliced into wedges
- 1/2 cup crumbled Gorgonzola (2 ounces)
- Heat grill to high; clean and lightly oil hot grates. Season chicken with salt and pepper. Grill until opaque throughout, 1 to 2 minutes per side. Let rest 5 minutes; cut into strips.
- Cut off tip of each cob. Stand corn in a wide shallow bowl; using a sharp knife, slice downward to release kernels. Discard cobs.
- In a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add arugula, tomatoes, Gorgonzola, chicken, and corn and toss to combine. Serve immediately.