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




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.




  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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