Makes 4 entrée-size servings or 6 appetizer servings
15 minutes min.
20 minutes min.
How to make it
To make vinaigrette: Place all ingredients in a blender or food processor and pulse until well combined. Refrigerate until ready to use, up to two days.
Prepare a medium-hot charcoal or gas grill.
In a large bowl, add the fennel, olive oil, lemon juice, and lemon zest. Season with salt and pepper and toss well.
Place the corn on the grill grates and close the cover. Roast for about 10 minutes; the husks will blacken. Transfer to a plate and, when cool enough to handle, shuck the corn. Cut the kernels from the cobs into the bowl with the fennel; toss well and season to taste with salt and pepper. Add the arugula, mint, and half each of the parsley, chives, and dill.
Divide the salad among plates or serve on a platter. Garnish with the remaining parsley, chives, dill, and the reserved fennel fronds. Spoon some of the Parmesan Vinaigrette over the salad. Finish with a crank of black pepper and serve immediately.