2 ratings

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


Arugula Salad

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


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


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.