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Categories:Viewed: 49 - Published at: 4 years ago
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
Method
- In a small bowl, whisk vinegar, shallots, mustard, and salt until thick and emulsified. Gradually whisk in olive oil.
- 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.
- In a mortar, lightly crush coriander seeds (or place seeds in a zip-lock plastic bag and crush with a mallet or rolling pin).
- Pour dressing over the arugula mixture and gently mix to coat. Sprinkle salad with crushed coriander seeds.
