Sweet Corn and Baby Arugula Salad with Lemon and Shaved Parmigiano-Reggiano

Sweet Corn and Baby Arugula Salad with Lemon and Shaved Parmigiano-Reggiano
Staff Writer
Arugula Salad
Robert Rabine
Arugula Salad

A light salad that works perfectly as an appetizer or alongside grilled fish or meats. 

Ingredients

For the dressing:

  • Juice of ½ lemon
  • ¼ teaspoon kosher salt
  • ½ teaspoon granulated sugar
  • ¼ 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 steel 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 form the cob with a very sharp knife making sure not to cut yourself in the process. Add the arugula and add dressing to taste. Toss with your hands to combine. Divide between 4 chilled salad plates and shave ½ ounce Parmigiano-Reggiano over each salad. Serve immediately.

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.