The recipe was derived from the Corn and Arugula Salad recipe at allrecipes.com however Melanie made some changes to it and then I made a subtle change as well.
Here it is and I will put notes of how I did it in red.
- 1/4 cup cider vinegar (I used unfiltered organic apple cider vinegar)
- 3 tablespoons minced shallots
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt (only added a dash, since I'm not a believer of using too much salt)
- 1/4 cup olive oil
- 4 cups fresh corn kernels (from 4 or 5 ears; see notes) (only used 1 cup, since I try and stay away from corn when I can, although it tastes delicious and kids love it!)
- 5 ounces baby arugula leaves (about 8 cups), rinsed and crisped (added Organic Baby Spinach Leaves to make it half and half)
- 2 teaspoons coriander seeds
Original recipe calls for Radishes but did not use any at all.
NOTES: To cut kernels off ears of corn, pull off husks and silks; rinse ears. Hold each upright in a deep bowl; cut off kernels close to cob. Crush coriander seeds (step 3) up to 2 days ahead; store in a zip-lock plastic bag at room temperature. Make dressing (step 1) up to 1 day ahead; cover and chill. Prepare the vegetables and mix the salad (step 2) up to 4 hours ahead; cover and chill. ( I made this whole salad in under 10 minutes without doing any of the above. However it probably would have taste even better if I prepared this ahead of time.)
1. In a small bowl, whisk vinegar, shallots, mustard, and salt until thick and emulsified. Gradually whisk in olive oil.
2. 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, spinach, and arugula.
3. In a mortar, lightly crush coriander seeds (or place seeds in a zip-lock plastic bag and crush with a mallet or rolling pin).
You can use already crushed coriander or use a pepper mill and grind it yourself if you don't own a mortar.
4. Pour dressing over the arugula and spinach mixture and gently mix to coat. Sprinkle salad with crushed coriander seeds.
If you want to make it more of a complete meal with protein you can add pepita seeds to it. This is a vegan / vegetarian salad. Since I'm not vegetarian grilled salmon or organic chicken would go very nicely with this salad. Enjoy!!!