Ingredients for Arugula Fresh Corn And Tomato Salad
- 2 tablespoons champagne vinegar
- Shallot
- Salt & Freshly Ground Black Pepper
- White Corn
- Extra Virgin Olive Oil
- 5 ounces arugula
- 1 pint cherry tomatoes, halved
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.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
44g
Fat
20g
Carbs
12g
