Ingredients for Arugula Fresh Corn And Tomato Salad
- 3 tablespoons champagne vinegar
- 1 small shallot, minced
- 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper
- 2 ears white corn, shucked
- 1/4 cup extra virgin olive oil
- 5 ounces baby arugula
- 1 pint cherry tomatoes, halved
- nasturtium blossoms (optional, for garnish)
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How to Make Arugula Fresh Corn And Tomato Salad
- In a medium bowl, whisk together the champagne vinegar, minced shallots, salt, and pepper. Set aside for 10 minutes to allow the shallots to soften.
- While the shallot mixture sits, shuck the corn and cut the kernels off the cob using a sharp knife. (Reserve the cobs for another use, like corn stock!)
- In a large bowl, whisk together the olive oil and the shallot-vinegar mixture until emulsified.
- Add the arugula to the dressing and toss gently to coat.
- Add the halved cherry tomatoes and corn kernels; toss gently to combine.
- Taste and adjust seasoning as needed.
- Transfer the salad to a serving platter or bowl. Garnish with nasturtium blossoms (if using) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
44g
Fat
20g
Carbs
12g
