Corn and Arugula Salad

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.

Yield: 6 servings

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. 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.

Nutritional Information

Calories:

191 (52% from fat)

Protein:

4.4g

Fat:

11g (sat 1.4)

Carbohydrate:

24g

Fiber:

5g

Sodium:

268mg

Cholesterol:

0.0mg