Arugula, Fresh Corn and Tomato Salad

Recipe by dicentra
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper.
  • Let the shallots stand in the vinegar for 10 minutes. Meanwhile, using a sharp, thin knife and working over another bowl, cut the kernels from the ears of white corn.
  • Whisk the olive oil into the Champagne vinegar and shallots until blended. Add the arugula and toss with the dressing.
  • Add the cherry tomatoes and the corn kernels and toss gently. Transfer the salad to a large platter, scatter the nasturtiums on top and serve.
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