"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Corn and Arugula Salad Recipe

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This recipe for Corn and Arugula Salad, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gary/Lynn Weinberger
Added: Thursday, September 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 ears silver queen corn still in husks
1 shallot, minced
2 t. finely chopped mixed fresh hers (thyme, parsley, chives)
1 1/2 t. fresh lemon juice
1 1/2 t. Sherry vinegar
1 1/2 t. honey
Salt and pepper
3 T. extra virgin olive oil
2 bunches arugula
1/2 c. peeled mango, diced

Directions:
Directions:
Pull back husks from corn but do not detach Remove silk, then
rewrap husk around corn. Cook corn in boiling water 6 minutes,
drain. Grill corn about 5 to 6 inches over coals for 8 to 12
minutes or until husks are lightly charred. Remove husks and
cut corn kernels from cobs. To prepare vinaigrette, combine
shallot and next 5 ingredients. Add oil slowly, whisking until
blended. Toss arugula with vinaigrette. Sprinkle with corn and
mango.

Number Of Servings:
Number Of Servings:
4

 

 

 

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