Corn and Arugula Salad

Corn and Arugula SaladRecipe
James Carrier
NOTES: To cut kernels off ears of corn, pull off husks and silks; rinse ears. Hold each upright in a deep bowl; cut off kernels close to cob. Crush coriander seeds (step 3) up to 2 days ahead; store in a zip-lock plastic bag at room temperature. Make dressing (step 1) up to 1 day ahead; cover and chill. Prepare the vegetables and mix the salad (step 2) up to 4 hours ahead; cover and chill.
6 servings


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1/4 cup cider vinegar
3 tablespoons minced shallots
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 cup olive oil
4 cups fresh corn kernels (from 4 or 5 ears; see notes)
12 ounces radishes, rinsed, trimmed, and thinly sliced
5 ounces baby arugula leaves (about 8 cups), rinsed and crisped
2 teaspoons coriander seeds


1. In a small bowl, whisk vinegar, shallots, mustard, and salt until thick and emulsified. Gradually whisk in olive oil.

2. In a 3- to 4-quart pan over high heat, bring 2 quarts of water to a boil. Add corn kernels and cook for 1 minute; drain, rinse with cold water until cool, and drain again. In a large bowl, combine corn, radishes, and arugula.

3. In a mortar, lightly crush coriander seeds (or place seeds in a zip-lock plastic bag and crush with a mallet or rolling pin).

4. Pour dressing over the arugula mixture and gently mix to coat. Sprinkle salad with crushed coriander seeds.

Created date

December 2004

Nutritional Information

Calories 191
Caloriesfromfat 52 %
Protein 4.4 g
Fat 11 g
Satfat 1.4 g
Carbohydrate 24 g
Fiber 5 g
Sodium 268 mg
Cholesterol 0.0 mg