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.
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.
- Corn on the cob: 4 pieces
2
Heat the pan well and fry the finely chopped bacon until golden brown. Transfer to a plate and cool.
- Bacon: 4 pieces
3
In a bowl, mix chopped arugula, corn, bacon, and chopped onion.
- Rocket (arugula): 140 g
- Corn on the cob: 4 pieces
- Bacon: 4 pieces
- Chopped green onion: 25 g
4
In another bowl, mix olive oil, vinegar, cumin, and a little salt and pepper. Mix well and dress the salad.
- Olive oil: 1 tablespoon
- White wine vinegar: 1 tablespoon
- Ground cumin: 0.1 teaspoon
- Salt: to taste
- Freshly ground black pepper: to taste
