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- 3 ears of medium yellow corn
- 1/2 lb. wild arugula
- 16 kalamata olives
- Juice of one lemon
- 1 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Shaved Parmigiano-Reggiano
Directions:View on PBS Food
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