Sunday, May 11, 2014

Corn, Edamame + Arugula Salad

In honor of Mother's Day, my siblings and I got together and made brunch for the family. This refreshing salad, with the peppery kick of arugula and lemon-mustard vinaigrette, was the perfect accompaniment to some of the richer dishes. It's quick, delicious and visually appealing. 

This colorful salad is perfect for a light lunch, or pair it with a quiche for your next brunch!
Salad:
  • 1 (7 oz.) bag wild arugula
  • 2 cups shelled edamame (I used Trader Joe's frozen edamame, defrosted)
  • 2 cups white corn 
  • 1 roma tomato, diced
  • 1/4 cilantro, chopped
Wash arugula, drain and pat dry. In large bowl, combine ingredients. Drizzle with lemon-mustard vinaigrette and toss lightly. Serve with a slice of quiche, frittata, or tea sandwiches. VoilĂ , brunch is served. 
 
Lemon-Mustard Vinaigrette:
  • juice of 1 large lemon
  • 2 tablespoons Dijon mustard
  • 1 medium garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • 1/2 tsp fresh cracked black pepper
  • coarse sea salt, to taste

In small bowl, whisk together above ingredients. Drizzle a few tablespoons of the vinaigrette over salad and toss lightly, adding more if desired. Remaining dressing can be stored in an airtight glass container for 3-4 days.