Arugula, Fresh Corn and Tomato Salad


  1. 1/4 cup Champagne vinegar or white wine vinegar
  2. 1/4 cup minced shallots
  3. Salt and freshly ground pepper
  4. 6 ears white corn with small kernels, shucked
  5. 1/2 cup extra-virgin olive oil
  6. 8 loosely packed cups arugula or peppercress (about 3/4 pound)
  7. 3 pints cherry tomatoes, halved
  8. 8 fresh organic nasturtiums (see Note), gently torn into bite-size pieces (optional)


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