Food Network: Raw Corn, Arugula, and Pecorino Salad

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Raw Corn, Arugula, and Pecorino Salad
Recipe courtesy Michael Chiarello

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

Instructions
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

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.

Yield: about 3 cups