Raw Corn, Arugula, and Pecorino Salad

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Toasted Corn-Sweet Onion Salad

    Recipe courtesy of Sandra Lee