Raw Corn, Arugula, and Pecorino Salad

1. 1

   Combine the corn kernels, arugula, and oregano in a bowl.

2. 2

   Add the Whole Citrus Vinaigrette, toss, and season with salt and pepper.

3. 3

   With a vegetable peeler, shave the cheese onto the salad.

4. 4

   Toss lightly.

5. 5

   2 lemons, cut into wedges, seeded

6. 6

   1/2 navel orange or 1 small seedless orange, cubed

7. 7

   1 shallot, quartered

8. 8

   1 teaspoon gray salt

9. 9

   1/2 teaspoon freshly ground black pepper

10. 10

    1 1/2 cups pure olive oil

11. 11

    In a blender, place the lemons and orange cubes.

12. 12

    Blend for 1 to 2 minutes, and then add the shallot.

13. 13

    Pulse and then blend until as smooth as possible.

14. 14

    Strain through a sieve, using a spoon to push through.

15. 15

    Discard the pulp.

16. 16

    Season the strained juice with salt and pepper.

17. 17

    Whisk the strained juice while adding olive oil in a thin, steady stream.

18. 18

    The vinaigrette will be thick like a mayonnaise.

19. 19

    Taste for seasoning.

20. 20

    Cover and refrigerate for up to 3 days.

21. 21

    If the vinaigrette separates, return it to the blender and blend until smooth again.

* Per serving · 4 servings · Values may vary.

No additional tips available.