Sweet White Corn & Wild Arugula Salad with Pear Tomatoes, Pumpkin Seeds & Muscat Vinaigrette
Source: Charlie Vollmar, Epicurean Exchange
This recipe was demonstrated for CUESA's Market to Table program on September 10, 2011.
This salad utilizes one of summer’s favorite treats – fresh corn. The peak season for fresh corn is May through September. Fresh corn should be eaten as soon as possible after harvesting as corn’s sugars immediately begin converting to starch, lessenening the corn’s natural sweetness.
¼ cup sweet Muscat (or champagne) vinegar
½ cup extra-virgin olive oil
2 tablespoons pumpkin seed oil
Kosher salt and freshly ground pepper, to taste
2 tablespoons minced shallot
6 ears white corn
1 pint assorted pear tomatoes, halved
6 cups packed wild arugula, washed and spun dry
½ cup pumpkin seeds, toasted
4 ounces Parmigiano-Reggiano cheese, thinly shaved
1. In a small bowl, whisk together the vinegar, extra-virgin olive and pumpkin seed oils. Season to taste with kosher salt and freshly ground black pepper. Add the minced shallots and allow to rest for 15 minutes before serving.
2. Remove the husks and ALL silk from the corn; remove the kernels from the cobs. Carefully sort through the kernels and remove all remaining silk threads.
3. In a medium bowl, combine the corn kernels and pear tomatoes and 2 tablespoons prepared vinaigrette. In a separate bowl, dress the arugula lightly with the vinaigrette. Place a portion of the arugula on individual salad plates. Top with the corn-tomato mixture and a sprinkle of pumpkin seeds. Drizzle a small amount of vinaigrette around plate, add a few shavings of the cheese and finish with freshly ground black pepper. Serve immediately.