Raw Corn, Arugula, and Pecorino Salad (Michael Chiarello) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 cups absolutely fresh corn kernels (from about 3 ears) |
3 cups packed arugula, trimmed |
1 1/2 teaspoons coarsely chopped fresh oregano leaves |
about 1/2 cup whole citrus vinaigrette, recipe follows |
gray salt and freshly ground black pepper |
1 1/2 ounce wedge pecorino cheese |
Directions:
1. Combine the corn kernels, arugula, and oregano in a bowl. Add the Whole Citrus Vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly.
2. Whole Citrus Vinaigrette:
3. 2 lemons, cut into wedges, seeded
4. 1/2 navel orange or 1 small seedless orange, cubed
5. 1 shallot, quartered
6. 1 teaspoon gray salt
7. 1/2 teaspoon freshly ground black pepper
8. 1 1/2 cups pure olive oil
9. In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes, and then add the shallot. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with salt and pepper. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise.
10. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.
11. Yield: about 3 cups
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