Best Raw Corn Arugula And Pecorino Salad Recipes

RAW CORN, ARUGULA, AND PECORINO SALAD

Raw Corn, Arugula, and Pecorino Salad image

Provided by Michael Chiarello : Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups absolutely fresh corn kernels (from about 3 ears)
3 cups packed arugula, trimmed
1 1/2 teaspoons coarsely chopped fresh oregano leaves
About 1/2 cup Whole Citrus Vinaigrette, recipe follows
Gray salt and freshly ground black pepper
Gray salt and freshly ground black pepper
1 1/2 ounce wedge pecorino cheese
2 lemons, cut into wedges, seeded
1/2 navel orange or 1 small seedless orange, cubed
1 shallot, quartered
1 teaspoon gray salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups pure olive oil

Steps:

Combine the corn kernels, arugula, and oregano in a bowl. Add the Whole Citrus Vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly.
In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes, and then add the shallot. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with salt and pepper. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise.
Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.

RAW CORN, ARUGULA, AND PECORINO SALAD WITH GRILLED CHICKEN BREAST

Raw Corn, Arugula, and Pecorino Salad with Grilled Chicken Breast image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 22

Ingredients

2 bone-in whole chicken breasts, halved
2 tablespoons Toasted Spice Rub, recipe follows
Salt and freshly ground pepper
Extra-virgin olive oil
2 cups absolutely fresh corn kernels (about 3 ears)
3 cups packed arugula
1 1/2 teaspoons coarsely chopped fresh oregano leaves
3/4 cup Whole Citrus Vinaigrette, recipe follows
1 1/2 ounces pecorino
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon
3 small oranges
1/2 red onion, minced
2 teaspoons chopped fresh sage leaves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 cups extra-virgin olive oil

Steps:

Prepare a grill or grill pan. Season both sides of the chicken with spice rub, salt and pepper. Brush the chicken breasts on both sides with olive oil. Grill skin side down, until well-browned and cooked through, about 8 minutes on each side.
While the chicken is cooking, make the salad. Combine the corn kernels, arugula, and oregano in a bowl. Add desired amount of citrus vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the pecorino onto the salad. Toss lightly.
Slice chicken into bite size pieces, place on top of salad and serve.
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly and add the red pepper flakes, and toss. Immediately turn the spice mixture out onto a plate to cool. Put mixture in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
Cut off and discard the stem ends of 2 oranges. Cut into quarters, cut out the core, and pull out seeds. Place in a blender or food processor. Squeeze the juice from the remaining orange into the blender and add the red onion, sage, salt, and pepper. Pulse and then blend the fruit until as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. If it is too thick, with the machine still on, thin with a little warm water. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, shake it up in a jar or return it to the blender and blend until smooth again.

MICHAEL CHIARELLO'S RAW CORN, ARUGULA. AND PECORINO ROMANO SALAD

Michael Chiarello's Raw Corn, Arugula. and Pecorino Romano Salad image

Hubs and I made this salad after watching an episode of Michael Chiarello's cooking show, and it was FABULOUS! He showed this as a salad to go with a full meal, but we served it as a main dish salad for 4 with a little leftover chicken on the side, and it was wonderful - light but very satisfying and crisp - for a hot summer day. I'm posting this one so I don't lose it.

Provided by Mitzimom

Categories Weeknight

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 meyer lemons
2 small juicing oranges
1 shallot
1 1/2 cups olive oil, the good stuff is a good investment for this
1 teaspoon salt
1/2 teaspoon pepper, freshly ground, I used white pepper, but it would be your preferance
2 cups fresh corn, cut off the cob and the kernels scraped with the back of a knife to get all the juices into the bowl
3 cups arugula, cleaned and drained
1 1/2 teaspoons fresh oregano, chopped
1 1/2 ounces pecorino romano cheese

Steps:

Corn goes into the bottom of the bowl, then the arugula and oregano on top of that, salt and pepper over that. You can now wrap with cling wrap and stuff into the 'fridge for quite a few hours without damage.
Make the dressing: Clean the shallot and the citrus, and cut off the stem ends and any nasty bits.
Juice one lemon and one orange, and add juice to a blender.
Chop the other citrus (remove the pits, leave the skin on!) into chunks and toss into blender.
Chop the shallot, and add that to the blender.
Pulse to start, then blend to a liquid.
Remove the top while the blender is running and slowly add the olive oil in a steady stream.
Dressing will be thick like a mayonnaise. Dressing will keep for several weeks in a jar in the fridge, but may separate. If it does, simply blend again to return to mayonaise-like state.
When ready to serve, dress the salad with one cup of the dressing and toss it well, then shave the cheese over top with a potato peeler and serve.
Now, all together, say "YUMMMMMMMMM -- .

Nutrition Facts : Calories 874.3, Fat 85.2, SaturatedFat 13.2, Cholesterol 11.1, Sodium 728.2, Carbohydrate 28.5, Fiber 5.6, Sugar 9, Protein 7.6

RAW CORN, ARUGULA, AND PECORINO SALAD

RAW CORN, ARUGULA, AND PECORINO SALAD image

Number Of Ingredients 14

Ingredients

2 cups absolutely fresh corn kernels (from about 3 ears)
3 cups packed arugula, trimmed
1 1/2 teaspoons coarsely chopped fresh oregano leaves
About 1/2 cup Whole Citrus Vinaigrette, recipe follows
Gray salt and freshly ground black pepper
1 1/2 ounce wedge pecorino cheese
Combine the corn kernels, arugula, and oregano in a bowl. Add the Whole Citrus Vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly.
Whole Citrus Vinaigrette:
2 lemons, cut into wedges, seeded
1/2 navel orange or 1 small seedless orange, cubed
1 shallot, quartered
1 teaspoon gray salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups pure olive oil

Steps:

In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes, and then add the shallot. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with salt and pepper. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise. Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again