Arugula, Corn and Herb Salad

By Martha Rose Shulman

Published August 19, 2012

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
4(63)
Comments
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The drought that much of the nation is experiencing this summer is expected to affect the price of milk and meat because of the feed corn that these commodities rely on. But interestingly, according to Bloomberg Businessweek, shoppers are not likely to see higher prices for corn on the cob because sweet corn is not as vulnerable to drought conditions. Corn on the cob that is sold in supermarkets is an irrigated crop, like other vegetables and fruits grown on large farms. However, smaller farms that sell their produce at farmers’ markets in drought-stricken areas are having a difficult time with their yields, so you may see a spike in prices there. The season for good, fresh sweet corn is such a short one that I will pay the price for it, just as I’ll spend money on heirloom tomatoes.

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Ingredients

Yield:4 to 6 servings.

  • 1 large ear of corn

  • 6 ounces baby arugula, washed and spun dry

  • 2 tablespoons chopped or slivered fresh herbs, like basil, tarragon, chives, parsley, marjoram

  • 1 ounce shaved Parmesan

  • 1 tablespoon sherry vinegar

  • 1 teaspoon balsamic vinegar

  • ½ teaspoon Dijon mustard

  • 1 small garlic clove, puréed (optional)

  • Salt and freshly ground pepper

  • ¼ cup extra virgin olive oil

  • 2 medium-size ripe tomatoes, cut in wedges

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

10 grams carbs; 3 milligrams cholesterol; 142 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 2 grams fiber; 266 milligrams sodium; 4 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.

  2. Step 2

    Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.

  3. Step 3

    Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.

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Ratings

4 out of 5
63 user ratings
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Comments

Fred

I made this salad for friends last night. I doubled the recipe and put in half arugula (think cud when too much) and half other salad leaves. For the dressing, I only used 1/4 cup of olive oil, while doubling the other ingredients; I did mince two garlic cloves. The dressing was sensational and the salad a big hit. The corn a real refreshing reminder that we are in summer. When I do this again, I will add at least 25% more corn as it did sort of lose its place among all the other strong flavors.

Ryan

I used cherry tomatoes instead and added freshly sautéed shrimp (butter, 1 min each side). Absolutely loved this! The dressing is delicious -- would definitely recommend adding a clove of grated garlic!!! I didn't even have herbs to add and it was great even without them.

Jennie

I doubled the corn, reduced dressing and arugula. Excellent. I also used parsley which gave it a nice fresh taste.

marineh b

Shortcut - Used frozen roasted corn from Trader Joe’s. Would use little salt since the Parmesan shavings provides a lot of salt too. Really excellent salad.

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