Yield
6 servings
James Carrier

How to Make It

Step 1

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

Step 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.

Step 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).

Step 4

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

You May Like

Ratings & Reviews