Summer Corn and Arugula Salad

August 09, 2024By Rex Marketing & CX Team

Summer Corn and Arugula Salad

Name: American Vinegar Works Summer Corn and Arugula Salad
Ingredients: 2 fresh corn cobs; ½ cup grated parmesan (gently packed); Juice from 1 lemon freshly squeezed; ¼ cup of AVW Extra Virgin Olive Oil; ½ teaspoon of sea salt; Black pepper to taste; 1/3 cup of almond slices toasted and unsalted; 5 ounces of arugula

Seasonal eating is the best eating so I would suggest you save this recipe for when you can get fresh, sweet corn. Ideally corn you shuck yourself for freshness.

With relatively few ingredients this salad punches above its weight by bringing in the sweetness of summer corn, slight bitter green of arugula, and the brightness of our oil and lemon dressing. Toasted almond slices add texture to the corn kernel crunch.

This recipe features our Organic California Extra Virgin Olive Oil.

American Vinegar Works Summer Corn and Arugula Salad

Ingredients

2 fresh corn cobs
½ cup grated parmesan (gently packed)
Juice from 1 lemon freshly squeezed
¼ cup of AVW Extra Virgin Olive Oil
½ teaspoon of sea salt
Black pepper to taste
1/3 cup of almond slices toasted and unsalted
5 ounces of arugula

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Directions

Set large pot of water to boil and shuck your corn.
Once water is boiling add corn, put the lid on the pot and boil for 7 minutes.
Grate your parmesan. Freshly grated works best because these fine strands ‘melt’ into the salad and coat the arugula leaves nicely without clumping.
Whisk olive oil, vinegar, salt, and pepper together. This dressing may be a bit tarter than you might use in another salad but the sweetness of the corn, parmesan and almonds should balance your salad once assembled.
Carefully slice the kernels from the corn cob. Doing so with the corn flat on a cutting board (as opposed to slicing down a standing corn cob) is the better option—slicing the standing corn cob tends to make the kernels fly everywhere and make a mess.
Dress arugula with dressing, almonds, and parmesan in a large bowl. Mix well. Add the corn kernels and mix again carefully so as not to press/squeeze the corn too much.
Serve as a starter or side salad.