Adapted from a vintage Bon Appetit magazine. An all-time summer favorite, especially when the native corn is available.
INGREDIENTS
2 3/4 cups fresh cooked corn kernels
1 pint basket cherry tomatoes, halved
4 celery stalks, chopped
1/2 red onion, chopped or thinly sliced half moons
1-2 ounces arugula leaves
2 Tbs. balsamic vinegar
1/4 cup olive oil
1 cup crumbled blue cheese (about 4 oz.)
DIRECTIONS
Combine first 5 ingredients in large bowl. Next, in a smaller bowl, add the vinegar and gradually drizzle in the oil, whisking as you go. Season to taste, with kosher salt and fresh ground pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. Can be prepared 4 hours ahead. Cover and chill.
NOTES
As many of you know, I don’t always put exact amounts, when doing a salad. I feel the amounts for each component can vary so much depending on individual likes and dislikes. Here too, the ingredients can be modified to your preference. If it looks like too much blue cheese, cut the amount. The same goes for the other ingredients, the one thing I would stick to is mixing the dressing. Although you certainly can double or triple the dressing, I would keep the same proportions.
