Sunday, April 21, 2013

Corn and arugula summer salad

I was making Gnocchi for dinner, and was looking for a perfect light side salad to do with the relatively heavy dish. Digging through the fridge I found fresh corn, arugula.

I have never tried a corn salad before, and I don't know why.  Fresh corn is cheap and readily available and unlike other vegetables, very flavorful on its own. Boiled with a bit of butter and salt, or roasted. Pairing it with another favorite of mine- arugula. Why didn't I think of it before.

 Loki examining the ingredients :)
You need:

2 medium sized corn (raw)
Arugula/ mix of lettuce
1 finely shopped tomato (or halved cherry tomatoes)
1 finely chopped onion
White wine vinegar (2 tbsp)
2 tablespoons olive oil
Handful fresh/ dry thyme
Handful basil leaves finely chopped
Feta cheese

Chuck the corn into a pot of boiling water, for 4-5 minutes. Set aside to cool, and then cut the kernels from the cob with a sharp knife.
Add the lettuce leaves, chopped onions and tomato and basil leaves. In a separate bowl prepare the dressing: Whisk the olive oil, thyme and white wine vinegar with salt and pepper. Pour the dressing and add the crumbled feta cheese at the end.