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
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
44g
Fat
20g
Carbs
12g
