Arugula, Corn and Herb Salad

By mirelsonp

Recipe source: NY Times Food | Martha Rose Shulman

Ingredients

• 1 large ear of corn
• 6 ounces baby arugula, washed and spun dry
• 2 tablespoons chopped or slivered fresh herbs, like basil, tarragon, chives, parsley, marjoram
• 1 ounce shaved Parmesan
• 1 tablespoon sherry vinegar
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1 small garlic clove, puréed (optional)
• Salt and freshly ground pepper
• 1/4 cup extra virgin olive oil
• 2 medium-size ripe tomatoes, cut in wedges
• Nutritional Information

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

1. Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.

2. Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.

3. Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.

COOKING NOTES: Added a bit more corn so it is more prominent in the dish.