Recipe courtesy of Michael Chiarello
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 cups absolutely fresh corn kernels (from about 3 ears)
  • 3 cups packed arugula, trimmed
  • 1 1/2 teaspoons coarsely chopped fresh oregano leaves
  • About 1/2 cup Whole Citrus Vinaigrette, recipe follows
  • Gray salt and freshly ground black pepper 
  • 1 1/2 ounce wedge pecorino cheese
Whole Citrus Vinaigrette:
  • 2 lemons, cut into wedges, seeded
  • 1/2 navel orange or 1 small seedless orange, cubed
  • 1 shallot, quartered
  • 1 teaspoon gray salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups pure olive oil

Directions

Combine the corn kernels, arugula, and oregano in a bowl. Add the Whole Citrus Vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly.

Whole Citrus Vinaigrette:

In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes, and then add the shallot. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with salt and pepper. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. 

Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again. 

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