Leek, corn, and arugula salad

Summer is in full swing here in Santa Cruz, and that means summer salads packed with things from our garden and weekend trips to the Farmer’s Market.

This salad contains three of my favorite things: corn, leeks, and goat cheese. It is deceivingly hearty on the stomach, yet light on the pallet, and incredibly easy to make.

THE SHMECIPE:

Ingredients: Arugula and mixed greens, plain goat cheese, one large-ish leek, one fresh ear of corn, good olive oil, sunflower seeds, and salt and pepper

Once you have gathered your ingredients, begin by slicing your leek longways and then chopping into thirds, creating six leek parts of about 2-3 inches long. Separate the leek layers a bit and place in a fry pan with a bit of olive oil on medium-low heat. Sprinkle with salt and a pinch of pepper and allow to cook.

While the leeks are going, cut your corn off the cob and combine with the leeks, stirring to coat the olive oil evenly on both the leeks and the corn.

During this time you combine your arugula with your mixed greens. You may do one or the other, but I suggest both. The bite of the arugula is what makes this salad so successful (I think). So, combine arugula with mixed greens 3:1 and toss lightly with your tasty olive oil and just a hint of salt.

At this time your leeks and corn should be nicely caramelized. Turn the heat off and allow to cool for about 5 minutes.

Plate salad mixture, top with leeks and corn, finish with crumbled goat cheese and a sprinkle of sunflower seeds.

Not only is this salad simple, but it really is delicious. The bite of the arugula plays with the mellow notes of the leeks and the sweetness of the corn, with the finish of the goat cheese cooling the salad making it a perfect addition to a summer evening.

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