Arugula, Corn and Nectarine Salad

This Basil Salad Dressing may be one of the easiest, best things you ever make ever make. Here I’m pairing it with a fresh summer salad of arugula, corn and nectarines, but it would be equally at home on tomatoes, watermelon, most fish and roasted veggies, to name just a few options.

Arugula, Corn and Nectarine Salad

4 cups arugula

1 ear of corn

1 white nectarine

Basil dressing (recipe follows)

Place the arugula in a salad bowl. Cut the raw corn off the cob and add to the salad bowl. Slice the nectarine thinly and to the arugula and corn. Dress the salad with basil dressing. You will probably only need about half of the recipe included below. Save the rest to use on some of the suggestions listed above.

Basil Salad Dressing

1/2 cup olive oil

1 cup basil, leaves only (from about 2oz of basil)

1 small shallot or half of a regular shallot

2 tbsp white wine vinegar

1 tbsp lemon juice

1 tsp kosher salt 

Place all the ingredients in a blender and blend on high. This dressing keeps in the fridge for a few days. The dressing will separate so be sure to shake it up before using leftovers.