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"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Corn and Arugula Salad Recipe

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This recipe for Corn and Arugula Salad is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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