Corn & Zucchini Salad with Lemon-Shallot Vinaigrette

From the blog For Love of the Table

For each person:

1 1/2 to 1 3/4 oz. zucchini (preferably from a very small zucchini—less than 3 oz.—so that the seed cavity will be less developed and the flesh dense and firm)

1/2 c. (2 3/4 to 3 oz.) roasted corn (see note), chilled

1 T. Lemon-Shallot Vinaigrette—more or less, to taste

1/2 oz. arugula

Using a mandoline slicer, slice the zucchini very thinly lengthwise (less than 1/16th inch thick, if possible). Place in a small bowl along with the corn and season to taste with salt & pepper. Drizzle in the vinaigrette and toss to coat. Add more vinaigrette if the vegetables seem dry. Taste and correct the seasoning with salt, pepper and more vinaigrette as necessary. Add the arugula, toss well and plate.

Notes & Additions:

To roast corn, place the corn (in the husk) in a preheated 375° oven. Roast for 20 minutes. Remove from the oven and remove the husks as soon as you are able to handle the corn. Cool and cut the kernels away from the cob. A large ear of corn will produce about 1 cup of kernels.
Sliced vine ripened tomatoes—Slice, season and fan on plate. Top with salad.)
Feta (3/4 to 1 oz. per person)—Crumble and add with arugula...or sprinkle over plated salad.

As published on forloveofthetable.com