Ingredients
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1 ear of corn, grilled and kernels cut off the cobb when cooled
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1 small red onion, sliced into ½” rounds and grilled
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2 cups arugula salad
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¼ cup Coquelicot Vinaigrette
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1 wedge of lemon
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Oil for grilling corn and onions
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Pepper to taste
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Salt to taste
Directions
In a serving bowl, layer the arugula on the bottom and separate the cooked onion into rings around the salad.
Sprinkle the corn on top, drizzle with the vinaigrette and season with salt and pepper.
Squeeze a little extra lemon for fresh tartness.
Recipe Note
Variations and Ideas
Instead of grilling the corn and onions, you could roast the onions in a pan and steam the corn separately.
Usage Ideas
This recipe also works well as a large platter for a group.
Questions? Contact helen@laboiteny.com
