Corn and Arugula Salad

Ingredients

• 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

Preparation

1. 1. In a small bowl, whisk vinegar, shallots, mustard, and salt until thick and emulsified. Gradually whisk in olive oil.
2. 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. 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. 4. Pour dressing over the arugula mixture and gently mix to coat. Sprinkle salad with crushed coriander seeds.