Arugula salad with corn and bacon

4 servings

20 minutes

Arugula salad with corn and bacon is a vibrant combination of freshness and rich flavors. Its roots trace back to European cuisine, where simplicity and the naturalness of ingredients are valued. Crispy arugula adds a light bitterness, fried bacon brings pleasant smoky saltiness, while sweet corn kernels create a harmonious balance. The dressing with white wine vinegar and cumin adds spiciness, making the flavor more expressive. This salad is perfect as a light lunch or fresh side dish for meat dishes. With its rich taste and variety of textures, it can become the centerpiece of a summer dinner or picnic.

Energy value per serving

• Calories: 433.8
• Proteins: 15g
• Fats: 20.4g
• Carbohydrates: 48.2g

Ingredients

• Corn cobs: 4 pc
• Arugula: 140 g
• Bacon: 4 pc
• Green chopped onions: 25 g
• Olive oil: 1 tbsp
• White wine vinegar: 1 tbsp
• Ground cumin (zira): 0.1 tsp
• Salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. Prepare the corn, boil in boiling water for 12-15 minutes, or grill it. Cool down and carefully cut the kernels off with a sharp knife.

   Required ingredients:

   • Corn cobs: 4 pieces

2. Heat the pan well and fry the finely chopped bacon until golden brown. Transfer to a plate and cool.

   Required ingredients:

   • Bacon: 4 pieces

3. In a bowl, mix chopped arugula, corn, bacon, and chopped onion.

   Required ingredients:

   • Arugula: 140 g
   • Corn cobs: 4 pieces
   • Bacon: 4 pieces
   • Green chopped onions: 25 g

4. In another bowl, mix olive oil, vinegar, cumin, and a little salt and pepper. Mix well and dress the salad.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • White wine vinegar: 1 tablespoon
   • Ground cumin (zira): 0.1 teaspoon
   • Salt:  to taste
   • Freshly ground black pepper:  to taste