by fraîchement
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fraîchement's Notes:
Expand2 ears yellow corn Ask a question about this ingredient
2.5 c arugula Ask a question about this ingredient
1/4 c red onion, diced Ask a question about this ingredient
1/4 c ricotta salata, grated Ask a question about this ingredient
4 tbsp extra virgin olive oil Ask a question about this ingredient
2 tbsp fresh squeezed lemon juice Ask a question about this ingredient
4-5 basil leaves, chopped Ask a question about this ingredient
fresh ground pepper to taste Ask a question about this ingredient
Boil corn ears for 3 minutes, then submerge in an ice bath. Once cooled, shave the corn and put aside. In a large salad bowl, add the arugula and red onion. Add the ricotta, olive oil, lemon juice, basil, fresh ground pepper, and salt. Now add the corn. (You may be wondering why the corn isn’t tossed in first with the arugula. Good question! You don’t want to welt the arugula by having a few warm corn corn kernels.) Serve at room temperature.
Ask a question about this stepLooks so healthy~like something that I'd want to make and eat. I like that it isn't weighed down with lots of dressing. A fine image too, with the oil and knife positioned in the background.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
This salad is great for the last hurray for the end of BBQ season. The flavors work so well together and deliver the perfect spicy/sweet/tangy tasteto go with any type of meat.