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About the Dish

  • Corn

    Corn

  • Spring Onion

    Spring Onion

  • Grape Tomatoes

    Grape Tomatoes

  • Turbinado Sugar

    Turbinado Sugar

  • Lemon

    Lemon

  • Beautiful Briny Sea French Picnic Salt

    Beautiful Briny Sea French Picnic Salt

  • Arugula

    Arugula

  • Pecans

    Pecans

METHOD

1
Prepare your mise en place: Remove husk and silk from corn. Place ear flat on cutting board, and, using a large sharp knife, cut down one side, removing the kernels at the base of the cob. Turn ear and repeat until all kernels are removed. Halve grape tomatoes. Peel and mince 2 cloves garlic. Thinly slice green onions, keeping white and green parts separate. Peel and mince garlic. Zest, halve and juice lemon; save 1 tablespoon juice for this recipe, and reserve the rest for another use. Pick and chop mint leaves.
2
Place a sauté pan on high heat, and add 1 tablespoon olive oil. When oil is shimmering add corn. Cook while stirring until corn begins to soften, about 2 minutes. Add garlic and green onion whites. Cook 1 minute more, stirring. Remove pan from heat.
3
Stir in tomatoes, sugar, 1 tablespoon lemon juice and 1/2 teaspoon French Picnic salt. Stir well. Transfer to a large mixing bowl, and cool 5 minutes.
4
Add arugula, lemon zest, mint, pecans and green onion greens. Toss lightly to incorporate. Taste and adjust seasoning as desired with French Picnic salt.
5
Divide salad between 2 plates. Enjoy!