Summer Salad with Herb Vinaigrette Recipe

Summer Salad with Herb Vinaigrette

Serves 4

30 minutes or fewer

30 minutes or fewer Give a simple salad spectacular flavor by adding fresh herbs to a homemade dressing. Vinaigrettes keep indefinitely in the fridge, so feel free to double or triple the recipe below.

Herb Vinaigrette

2 ½ Tbs. olive oil
2 Tbs. champagne vinegar
1 Tbs. fresh chopped herbs, such as tarragon, oregano, dill, cilantro, sage, basil
2 tsp. chopped shallot
1 ½ tsp. Dijon mustard
1 tsp. honey

Salad

4 cups arugula, washed and stemmed
2 cups fresh or frozen corn kernels (about 2 cups)
1 cup halved cherry tomatoes
1 small red onion, thinly sliced (about ½ cup)
2 oz. Pecorino Romano cheese, shaved with vegetable peeler

To make Herb Vinaigrette: Whisk together all ingredients until smooth. Season to taste with salt and pepper.
To make Salad: Combine arugula, corn, tomatoes and onion in large serving bowl. Toss with vinaigrette. Sprinkle with cheese shavings, and serve immediately.

July 2006