Corn And Arugula Salad

• 1/4 cup cider vinegar
• 3 tablespoons minced shallots
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 4 cups fresh corn kernels (from 4 or 5 ears; see notes)
• 12 ounces radishes, rinsed, trimmed, and thinly sliced
• 5 ounces baby arugula leaves (about 8 cups), rinsed and crisped
• 2 teaspoons coriander seeds

1. In a small bowl, whisk vinegar, shallots, mustard, and salt until thick and emulsified. Gradually whisk in olive oil.
2. In a 3- to 4-quart pan over high heat, bring 2 quarts of water to a boil. Add corn kernels and cook for 1 minute; drain, rinse with cold water until cool, and drain again. In a large bowl, combine corn, radishes, and arugula.
3. In a mortar, lightly crush coriander seeds (or place seeds in a zip-lock plastic bag and crush with a mallet or rolling pin).
4. Pour dressing over the arugula mixture and gently mix to coat. Sprinkle salad with crushed coriander seeds.

cider vinegar, shallots, mustard, salt, olive oil, fresh corn kernels, radishes, arugula, coriander seeds

Taken from www.myrecipes.com/recipe/corn-arugula-salad (may not work)