ARUGULA, CORN AND HERB SALAD

Arugula, Corn and Herb Salad image

The drought that much of the nation is experiencing this summer is expected to affect the price of milk and meat because of the feed corn that these commodities rely on. But interestingly, according to Bloomberg Businessweek, shoppers are not likely to see higher prices for corn on the cob because sweet corn is not as vulnerable to drought conditions. Corn on the cob that is sold in supermarkets is an irrigated crop, like other vegetables and fruits grown on large farms. However, smaller farms that sell their produce at farmers' markets in drought-stricken areas are having a difficult time with their yields, so you may see a spike in prices there. The season for good, fresh sweet corn is such a short one that I will pay the price for it, just as I'll spend money on heirloom tomatoes.

Provided by Martha Rose Shulman

Time 15m

Yield 4 to 6 servings.

Number Of Ingredients 11

Ingredients

1 large ear of corn
6 ounces baby arugula, washed and spun dry
2 tablespoons chopped or slivered fresh herbs, like basil, tarragon, chives, parsley, marjoram
1 ounce shaved Parmesan
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 small garlic clove, puréed (optional)
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
2 medium-size ripe tomatoes, cut in wedges

Steps:

Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 3 grams, TransFat 0 grams