Golden Corn Salad with Fresh Basil
Take advantage of the fresh produce arriving at the Market. Summer corn can be a sweet treat, and fresh chopped basil adds a light, airy flavor that is anything but boring. Simple and elegant, this salad is great to make ahead of time to really let the different flavors complement one another.
- 8 ounces small yellow Finnish potatoes or small red potatoes
- 3 cups fresh corn kernels (about 4 ears)
- 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
- 1 1/2 cups chopped red bell pepper
- 1/4 cup minced shallots
- 3 tablespoons white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 6 cups arugula, trimmed
- 1/2 cup torn fresh basil leaves
- Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.
- Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well.
- Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.
Recipe courtesy of Cooking Light