INGREDIENTS
2 pickling cucumbers, trimmed
2 cups cherry tomatoes, halved
3 ears of corn, kernels removed
Pinch of kosher salt, plus more to taste
2 heads frisee, chopped
½ lb. arugula
1 cup Very Simple Vinaigrette (recipe follows)
½ cup fresh cilantro leaves
½ cup shaved ricotta salata
PREPARATION
• Use a mandoline or knife to thinly slice the cucumbers and place them in a large bowl. Toss with the tomatoes, corn and salt.
• Add the frisee, arugula, vinaigrette and cilantro and toss. Season to taste with salt, then top with the ricotta salata.
This article appears in September 2016.