Arugula, Corn and Herb Salad

Name: Arugula, Corn and Herb Salad
Total time: 15 min
Yield: 4 to 6 servings.
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

By Martha Rose Shulman

Total Time: 15 minutes
Rating: 4(60)
Comments: Read comments

The drought that much of the nation is experiencing this summer is expected to affect the price of milk and meat because of the feed corn that these commodities rely on. But interestingly, according to Bloomberg Businessweek, shoppers are not likely to see higher prices for corn on the cob because sweet corn is not as vulnerable to drought conditions. Corn on the cob that is sold in supermarkets is an irrigated crop, like other vegetables and fruits grown on large farms. However, smaller farms that sell their produce at farmers’ markets in drought-stricken areas are having a difficult time with their yields, so you may see a spike in prices there. The season for good, fresh sweet corn is such a short one that I will pay the price for it, just as I’ll spend money on heirloom tomatoes.

Featured in: Sweet, Creamy Corn

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Ingredients

Yield:4 to 6 servings.

1large ear of corn
6ounces baby arugula, washed and spun dry
2tablespoons chopped or slivered fresh herbs, like basil, tarragon, chives, parsley, marjoram
1ounce shaved Parmesan
1tablespoon sherry vinegar
1teaspoon balsamic vinegar
½teaspoon Dijon mustard
1small garlic clove, puréed (optional)
Salt and freshly ground pepper
¼cup extra virgin olive oil
2medium-size ripe tomatoes, cut in wedges

Ingredient Substitution Guide

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Preparation

Step 1
Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
Step 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.
Step 3
Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.

Ratings

4 out of 5

60 user ratings

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Comments

Fred7 years ago

I made this salad for friends last night. I doubled the recipe and put in half arugula (think cud when too much) and half other salad leaves. For the dressing, I only used 1/4 cup of olive oil, while doubling the other ingredients; I did mince two garlic cloves. The dressing was sensational and the salad a big hit. The corn a real refreshing reminder that we are in summer. When I do this again, I will add at least 25% more corn as it did sort of lose its place among all the other strong flavors.

Ryan4 years ago

I used cherry tomatoes instead and added freshly sautéed shrimp (butter, 1 min each side). Absolutely loved this! The dressing is delicious -- would definitely recommend adding a clove of grated garlic!!! I didn't even have herbs to add and it was great even without them.

Jennie4 years ago

I doubled the corn, reduced dressing and arugula. Excellent. I also used parsley which gave it a nice fresh taste.

marineh b6 years ago

Shortcut - Used frozen roasted corn from Trader Joe’s. Would use little salt since the Parmesan shavings provides a lot of salt too. Really excellent salad.

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