Recipe of the Month

Corn and Cherry Tomato Salad with Arugula

(Annie Somerville, Greens Restaurant, San Francisco)

Serves 4 to 6

• 1 tablespoon olive oil
• 1 large shallot, diced, about ¼ cup
• salt and pepper
• 4 ears corn, shaved, about 4 cup of kernels
• 1/4 cup water
• champagne vinegar
• 1/2 pint little, ripe cherry tomatoes, cut in half
• large handful of arugula

Heat oil in a large sauté pan and add shallots, 1/4 teaspoon salt and a pinch of pepper. Sauté over medium heat until they begin to soften, about 2 minutes. Add corn and sauté for 1 minute. Add water, lower the heat and cover the pan. Simmer until corn is tender, about 5 minutes. Transfer to a bowl and season with 1 tablespoon vinegar and 1/4 teaspoon salt. Set aside to cool.

Toss in the cherry tomatoes and arugula just before serving and adjust the seasoning with salt, pepper, and a splash of vinegar, if needed.

Variation: Substitute leftover grilled or roasted peppers for the cherry tomatoes. Quickly dice the peppers and don't mind the little flecks of skin -- they add a rustic touch to the salad. In place of the shallot and arugula, use scallions and thinly sliced basil.