Arugula, Corn and Herb Salad

By Martha Rose Shulman

Arugula, Corn and Herb Salad
Andrew Scrivani for The New York Times
Total Time
15 minutes
Rating
5(215)
Comments
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Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don’t think of corn as a nutritional powerhouse, it’s a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.

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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
Nutritional analysis per serving (6 servings)

142 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 266 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

  2. 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.

  3. Step 3

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

Tip
  • Advance preparation: You can prepare the salad ingredients and dressing several hours before tossing the salad.

Ratings

5 out of 5
215 user ratings
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Comments

Eleanor

This salad was delicious. It literally tastes like summer. I used red leaf lettuce and even more herbs than the recipe called for. I topped it with the Grilled Sesame Lime Chicken Breasts from Melissa Clark, it was a perfect dinner

Condiment queen

Great, easy, versatile. Will add avocado and grilled chicken next time.

Heather

This was a flavorful, fresh, zingy salad! I had a few last corn cobs from the farmers market. Very end of the season and while still good probably best in a salad etc rather than by themselves. This salad was the perfect use! The only change I made was using grated pecorino since that's what I had on hand. The dressing and sharpness of the arugula is a perfect compliment to the sweet corn. Husband liked it too. Will definitely make again!

Kathy O

Made this for a 4th of July supper. It was a huge hit and was gone in no time. I would definitely recommend it.

Mary

Delish! Boiled the corn instead of steaming; was just easier to do it like that. I used cherry tomatoes cut in half instead of normal tomatoes. I like the sweeter taste of the cherries while I wait for local tomatoes to be in season. Doubled the corn used (2 ears), and almost doubled the Parmesan (cheeeese). The dressing was too oily. I’d cut the oil by half next time (or double the other ingredients and keep 1/2 c. of oil). Goes great with anything really. Such fresh yumminess!

MLP

added avocado and seared scallops

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