Grilled Corn Salad
Fresh corn and arugula dressed with the honey-lemony Coquelicot Vinaigrette make you feel like it’s summer all the time.
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Fresh corn and arugula dressed with the honey-lemony Coquelicot Vinaigrette make you feel like it’s summer all the time.
Salad
2 appetizers of 1 entrée
Helen Park
Fresh corn and arugula dressed with the honey-lemony Coquelicot Vinaigrette make you feel like it’s summer all the time.
1 ear of corn, grilled and kernels cut off the cobb when cooled
1 small red onion, sliced into ½” rounds and grilled
2 cups arugula salad
¼ cup Coquelicot Vinaigrette
1 wedge of lemon
Oil for grilling corn and onions
Pepper to taste
Salt to taste
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.
Instead of grilling the corn and onions, you could roast the onions in a pan and steam the corn separately.
This recipe also works well as a large platter for a group.
Questions? Contact helen@laboiteny.com
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