Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Michael Chiarello's Raw Corn, Arugula. and Pecorino Romano Salad Recipe
    Lost? Site Map

    Michael Chiarello's Raw Corn, Arugula. and Pecorino Romano Salad

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Mitzimom's Note:

    Hubs and I made this salad after watching an episode of Michael Chiarello's cooking show, and it was FABULOUS! He showed this as a salad to go with a full meal, but we served it as a main dish salad for 4 with a little leftover chicken on the side, and it was wonderful - light but very satisfying and crisp - for a hot summer day. I'm posting this one so I don't lose it.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 3 meyer lemons
    • 2 small juicing oranges
    • 1 shallot
    • 354.88 ml olive oil, the good stuff is a good investment for this
    • 4.92 ml salt
    • 2.46 ml pepper, freshly ground, I used white pepper, but it would be your preferance
    • 473.18 ml fresh corn, cut off the cob and the kernels scraped with the back of a knife to get all the juices into the bowl
    • 709.77 ml arugula, cleaned and drained
    • 7.39 ml fresh oregano, chopped
    • 42.52 g pecorino romano cheese

    Directions:

    1. 1
      Corn goes into the bottom of the bowl, then the arugula and oregano on top of that, salt and pepper over that. You can now wrap with cling wrap and stuff into the 'fridge for quite a few hours without damage.
    2. 2
      Make the dressing: Clean the shallot and the citrus, and cut off the stem ends and any nasty bits.
    3. 3
      Juice one lemon and one orange, and add juice to a blender.
    4. 4
      Chop the other citrus (remove the pits, leave the skin on!) into chunks and toss into blender.
    5. 5
      Chop the shallot, and add that to the blender.
    6. 6
      Pulse to start, then blend to a liquid.
    7. 7
      Remove the top while the blender is running and slowly add the olive oil in a steady stream.
    8. 8
      Dressing will be thick like a mayonnaise. Dressing will keep for several weeks in a jar in the fridge, but may separate. If it does, simply blend again to return to mayonaise-like state.
    9. 9
      When ready to serve, dress the salad with one cup of the dressing and toss it well, then shave the cheese over top with a potato peeler and serve.
    10. 10
      Now, all together, say "YUMMMMMMMMM -- .

    Browse Our Top Weeknight Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Michael Chiarello's Raw Corn, Arugula. and Pecorino Romano Salad

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 874.3
     
    Calories from Fat 766
    87%
    Total Fat 85.2 g
    131%
    Saturated Fat 13.2 g
    66%
    Cholesterol 11.0 mg
    3%
    Sodium 728.2 mg
    30%
    Total Carbohydrate 28.5 g
    9%
    Dietary Fiber 5.5 g
    22%
    Sugars 8.9 g
    35%
    Protein 7.6 g
    15%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites