Insalata di rucola e burrata (fresca e cremosa)

Ingredienti

• 2 ears fresh corn, husks removed ((or 1.5 cups of canned corn))
• 5 ounces of baby arugula ((142 gram or a standard bag/clamshell))
• 2 cups cherry tomatoes, halved
• 4 ounce ball of burrata cheese ((125 gram ball))
• Drizzle of balsamic glaze ((optional))
• 2 cups fresh basil leaves ((you can use a standard 1oz or 28g container))
• 2 large cloves garlic, peels removed
• 1/4 cup hemp seeds ((or you can use walnuts, pistachios, pine nuts, or pumpkin seeds))
• 1/3 cup grated parmesan ((I like parmigiano-reggiano; or you can use nutritional yeast))
• 1/2 cup olive oil
• 2 Tbsp red wine vinegar ((or white wine vinegar))
• 1/2 a lemon, juice only
• Salt + pepper, to taste

Preparazione

1. 1

   Cook corn: Start by bringing a pot of water to a boil. Once boiling, place husked corn into the water and allow to cook for 5 minutes. Remove corn from water and allow to cool until comfortable to touch.

2. 2

   Meanwhile, make the pesto dressing: add all dressing ingredients to a food processor. Blend until well-combined, adjusting seasonings to taste. You may have to scrape down the sides of the food processor, as needed, to help everything blend.TIP: If a thinner consistency is desired, add a splash of water or extra olive oil and blend again.

3. 3

   Remove kernels of corn with a knife.

4. 4

   To a large salad bowl or serving plate: add arugula, canned corn, and cherry tomatoes.

5. 5

   Tear burrata cheese into pieces and add to salad.

6. 6

   Pour pesto dressing overtop. If desired, you can also add a drizzle of balsamic glaze. Season salad with additional salt and pepper.

7. 7

   Toss everything together when ready to eat. The creamy pesto dressing and burrata cheese should coat the rest of the ingredients. Enjoy!