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Arugula, Corn and Herb Salad

5.0(232)

Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don’t think of corn as a nutritional powerhouse, it’s a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.

by Martha Rose Shulman

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Side Dish

Servings

(4–6)

Total time

15 min

Calories / serving

142 kcal

Ingredients (11)

serves

1 large ear of corncorn
6 ounces baby arugula, washed and spun dryarugula
2 tablespoons chopped or slivered fresh herbs, like basil, tarragon, chives, parsley, marjoram
1 ounce shaved Parmesanparmesan
1 tablespoon sherry vinegarsherry-vinegar
1 teaspoon balsamic vinegarbalsamic-vinegar
1/2 teaspoon Dijon mustarddijon-mustard
1 small garlic clove, puréed (optional)garlic
Salt and freshly ground peppersalt-and-pepper
1/4 cup extra virgin olive oilextra-virgin-olive-oil
2 medium-size ripe tomatoes, cut in wedgestomato

Instructions (3 steps)

01Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
02Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
03

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Rich recipe — supports nutrition-aware planning.