Candy Corn Colored Salad with Smoked Salmon, Endive and Corn Vinaigrette

Yield 4 servings
To make the vinaigrette:
1/2 cup of corn (off the cob or frozen defrosted)
2 tablespoons water
1/4 cup rice vinegar (or white wine vinegar)
1/2 to 3/4 of a cup of vegetable oil
1/2 teaspoon chopped thyme
Salt and pepper

Use 1 to 2 tablespoons of the vegetable oil to lightly sauté the corn, some browning is desirable. Allow the corn mixture to cool. Using a hand blender or food processor, place the corn, water and vinegar together. Puree and slowly add in the oil, tasting along the way to see if it is too acidic (flavor will vary with the corn used). Add oil until balanced. Finish with chopped thyme, salt and pepper.

To assemble the salad
1 pound of cleaned arugula
1 endive, bottom removed, and cut lengthwise into long strips
1/2 pound of sliced smoked salmon
Corn Vinaigrette

Place the smoked salmon on the bottom of the plate, leaving the center of the plate empty. Combine the arugula, endive and vinaigrette in a bowl and place in the center of each plate. Garnish with chives if desired.


Recipes courtesy of Chef Toni D’Onofrio, The Art Institute of New York City

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