Summer Corn Salad with Champagne Vinaigrette
If you're looking for a fresh, colorful side dish that celebrates summer produce, this Summer Corn Salad with Champagne Vinaigrette is for you. Think of this as a smarter "pit stop" side dish... one that adds color, freshness, and nutrient-rich ingredients to any meal.
Ingredients
Champagne Vinaigrette
- 1/4 large shallot
- 1 small clove garlic
- 1 tsp Dijon mustard
- 2 tsp sugar
- 1/2 cup champagne vinegar
- 3/4 cup avocado oil
- 1/8 tsp kosher salt
- Dash freshly ground pepper
Salad
- 3 ears corn shucked and grilled or broiled
- 6 plum tomatoes cored and cut into large chunks
- 1 shallot minced
- 2 tsp fresh tarragon chopped
- 1 Tbsp fresh flat-leaf parsley chopped
- 3 cups firmly packed arugula leaves stems removed
- Kosher salt
- Freshly ground black pepper
Instructions
- In a mini food processor fitted with a metal blade, process vinaigrette ingredients until well blended. Taste and adjust the seasoning. Set aside.
- Cut the corn kernels off the cobs: Working with 1 ear at a time, stand it upright, stem end down, on a cutting board. Using a sharp knife, cut slowly downward along the cob, removing the kernels, rotating the cob after each cut. Put the kernels in a large salad bowl. You should have ~2 cups.
- Add the tomatoes, shallot, tarragon, parsley, arugula to the corn and toss to combine. Drizzle about half of the vinaigrette over the salad and toss gently to coat the ingredients. Season with salt and pepper, taste and adjust vinaigrette/seasoning to your liking. Let the salad sit at room temperature for ~1 hour before serving.
Notes
Store leftover salad and vinaigrette separately when possible. Refrigerate for up to 2 days and toss again before serving.