Salad: United States – Charred Corn, Tomato & Arugula Salad with Citrus-Creole Vinaigrette
Serving Size: 4
Approximate Time
Prep
15 min
Cook
5 min
Additional
10 min
Total
25 min
Ingredients
2 cups (60 g) baby arugula, loosely packed
1 cup (150 g) cherry tomatoes, halved
1 cup (160 g) fresh corn kernels (from 1 large ear) or thawed frozen corn, patted dry
1 / 2 small fennel bulb, very thinly sliced (about 1 cup / 100 g)
1 / 2 English cucumber, halved lengthwise and thinly sliced
1 / 4 small red onion, very thinly sliced
2 scallions, thinly sliced
1 / 4 cup (15 g) chopped fresh parsley
1 / 3 cup (35 g) toasted pecans, rough-chopped (optional)
Kosher salt and freshly ground black pepper, to taste
1 tsp neutral oil (for charring corn)
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) fresh orange juice (or 1 / 2 tsp orange zest)
1 tsp Creole mustard (or coarse Dijon)
1 tsp honey
1 small garlic clove, finely grated
1 / 4 tsp hot sauce
1 / 4 tsp smoked paprika
3 tbsp (45 ml) extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
Instructions
Heat a skillet over medium-high until hot. Add the neutral oil and the corn; cook, stirring occasionally, until lightly charred in spots, 3–5 minutes. Season with a pinch of salt and let cool.
Place the red onion in a small bowl with 1 tablespoon of the lemon juice and a pinch of salt; let sit 5–10 minutes to mellow while you prep the rest.
In a large bowl, combine arugula, cherry tomatoes, fennel, cucumber, scallions, parsley, and the cooled charred corn. Add the quick-marinated onions (drain excess juice).
Whisk together the remaining lemon juice, orange juice, Creole mustard, honey, grated garlic, hot sauce, smoked paprika, olive oil, and a pinch of salt and pepper until emulsified.
Drizzle the vinaigrette over the salad and toss gently to coat. Taste and adjust salt, pepper, or lemon to brighten as needed.
Top with toasted pecans just before serving for crunch. Serve alongside shrimp and grits to cut richness with citrusy heat and peppery greens.
