Recipe: Summer Corn Salad With Champagne Vinaigrette

What You Need:

 

Champagne Vinaigrette:

 

1 shallot, quartered

1 small clove garlic

1 tbsp. Dijon mustard

2 tbsp. sugar

1/8 tsp kosher salt

Dash of fresh ground white pepper

½ cup Champagne vinegar

1 ½ cups canola oil

 

3 ears corn, shucked and grilled or boiled

6 plum tomatoes, cored and cut into large chunks

1 shallot, minced

2 tsp. chopped fresh tarragon

1 tbsp. chopped fresh flat-leaf parsley

1 ½ cups firmly packed arugula leaves, steams removed

Salt to taste

Fresh ground black pepper

 

Directions:

 

Champagne Vinaigrette:

 

  1. In a food processor, mince shallot and garlic together.
  2. Add mustard, sugar, salt, pepper, and vinegar.
  3. With the machine running, gradually add oil to form an emulsion.

 

Salad:

 

  1. Cut off the corn kernels from the cob. Discard cobs and place kernels in a bowl.

To the kernels, add tomatoes, shallot, tarragon, parsley, arugula, and ½ cup of the champagne

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