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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
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.
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