Ramp & Corn Salad

Directions

1. Bring a large pot of water to a boil and add the corn.

2. Quarter the tomatoes and finely chop the cucumber. Trim the scallions and cut into 1/4" pieces. Trim the roots off the ramps and cut into thin, julienne-size slices. Add the veggies to a large bowl.
3. In a glass jar, combine the olive oil, vinegar, lemon juice, salt, pepper, and onion powder.
4. Grate the garlic cloves with a microplane and whisk into the jar.
5. Finely chop the dill, chives, and parsley and add to the dressing. Whisk well until emulsified.
6. Pour the dressing over the veggies and mix well to combine. Carefully cut the kernels off the warm corn and add to the bowl. The heat from the corn will help bloom the aromatics.
7. Fold in the arugula and serve immediately.