Corn and Arugula Salad

NOTES: To cut kernels off ears of corn, pull off husks and silks; rinse ears. Hold each upright in a deep bowl; cut off kernels close to cob. Crush coriander seeds (step 3) up to 2 days ahead; store in a zip-lock plastic bag at room temperature. Make dressing (step 1) up to 1 day ahead; cover and chill. Prepare the vegetables and mix the salad (step 2) up to 4 hours ahead; cover and chill.

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

Step 1

In a small bowl, whisk vinegar, shallots, mustard, and salt until thick and emulsified. Gradually whisk in olive oil.

Step 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.

Step 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).

Step 4

Pour dressing over the arugula mixture and gently mix to coat. Sprinkle salad with crushed coriander seeds.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 191Calories from Fat 52

% Daily Value *
Total Fat 11g17%

Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 268mg12%
Total Carbohydrate 24g8%

Dietary Fiber 5g20%
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Corn and Arugula Salad