Corn And Arugula Salad

9 ingredients
4 steps

Ingredients

  • 1/4 cup cider vinegar
  • 3 tablespoons minced shallots
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 4 cups fresh corn kernels (from 4 or 5 ears; see notes)
  • 12 ounces radishes, rinsed, trimmed, and thinly sliced
  • 5 ounces baby arugula leaves (about 8 cups), rinsed and crisped
  • 2 teaspoons coriander seeds

Directions

  1. 1
    In a small bowl, whisk vinegar, shallots, mustard, and salt until thick and emulsified. Gradually whisk in olive oil.
  2. 2
    In a 3- to 4-quart pan over high heat, bring 2 quarts of water to a boil. Add corn kernels and cook for 1 minute; drain, rinse with cold water until cool, and drain again. In a large bowl, combine corn, radishes, and arugula.
  3. 3
    In a mortar, lightly crush coriander seeds (or place seeds in a zip-lock plastic bag and crush with a mallet or rolling pin).
  4. 4
    Pour dressing over the arugula mixture and gently mix to coat. Sprinkle salad with crushed coriander seeds.

Products Matching These Ingredients

Seriously Salt & Vinegar

Seriously Salt & Vinegar

Walkers

NOVA 4
Organic Sparkling Lemon + Strawberry Apple Cider Vinegar Beverage

Organic Sparkling Lemon + Strawberry Apple Cider Vinegar Beverage

Trader Joe's

NOVA 4

Ryan's, Spiced Apple Cider

Ryan Orchards

B NOVA 4

Apple cider

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E NOVA 1

Caperberries In Vinegar

La Pedriza

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Mustard Relish

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Dijon Mustard

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Organic mustard, dijon

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Dijon mustard

E NOVA 4

Peeled shallots

A NOVA 1

Shallots

Melissa's

C NOVA 1
British Shallots

British Shallots

by Sainsbury’s

A NOVA 1

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