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Raw Corn, Arugula, and Pecorino Salad
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2 cups absolutely fresh corn kernels (from about 3 ears)
3 cups packed arugula, trimmed
1 1/2 teaspoons coarsely chopped fresh oregano leaves
About 1/2 cup Whole Citrus Vinaigrette, recipe follows
Gray salt and freshly ground black pepper
1 1/2 ounce wedge pecorino cheese
Combine the corn kernels, arugula, and oregano in a bowl. Add the Whole Citrus Vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly.
Whole Citrus Vinaigrette:
2 lemons, cut into wedges, seeded
1/2 navel orange or 1 small seedless orange, cubed
1 shallot, quartered
1 teaspoon gray salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups pure olive oil
In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes, and then add the shallot. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with salt and pepper. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise.
Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.
Yield: about 3 cups
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Other Recipes from this Episode
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