A light salad that works perfectly as an appetizer or alongside grilled fish or meats.
For the dressing:
For the salad:
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.