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USA (change)Sweet Corn and Baby Arugula Salad
Photo Caption: Fresh summer salad with the perfect balance of salty and sweet. Served on a chilled Culinaria Pound Cake square salad plate with Capello flatware and Profile stemware. Paired with Wente Vineyards Riva Ranch Chardonnay 2009, Arroyo Seco, Monterey. Recipe courtesy of The Daily Meal.Recipe courtesy of The Daily Meal.
A light salad that works perfectly as an appetizer or alongside grilled chicken, lamb, or fish. The dressing is one of the bests we've ever tasted and one of our employees now eats this salad everyday. It is quick and easy to make and has a great balance of salty and sweet flavors. Impress your friends and family by chilling the salad plates ahead of time and serving the salad cool and crisp.
Photo caption: Don't you love enjoying a meal with friends in the beautiful outdoors.
Ingredients
For the dressing:
- Juice of 1/2 lemon
- 1/4 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1/4 cup good extra-virgin olive oil
For the salad:
- 1 ear of sweet corn
- 4 ounces baby arugula
- 2 ounces good quality Parmigiano-Reggiano cheese
Directions:
Add lemon juice, salt, and sugar to a small stainless stell bowl. Whisk to combine. As you continue to whisk, add the olive oil in a steady stream until it is completely combined. Set aside. Husk the corn making sure to remove the silk and rinse. In a medium stainless steel bowl, stand up the ear of corn and cut the kernels from the cob with a very sharp knife making sure not to cut yourself in the process. Add the arugula and add the dressing to taste. Toss with your hands to combine. Divide between 4 chilled salad plates and shave 1/2 ounce Parmigiano-Reggiano over each salad. Serve immediately.
Serves 4
