Warm corn and shiitake frisee salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Whole-grain pommery mustard |
| 2 | larges | Shallots; roughly chopped |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Rice wine vinegar |
| 1 | cup | Canola oil; plus |
| 1 | tablespoon | Canola oil |
| ½ | tablespoon | Minced garlic |
| 2 | cups | Sliced shiitakes |
| 4 | Corn ears; shucked, and corn | |
| Taken off of the cob | ||
| 2 | smalls | Frisee heads; picked, washed |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
In a tall cup (using a hand blender) or blender cup, add mustard, shallots, soy and vinegar. Blend and drizzle in 1 cup of oil to emulsify. Season with pepper and a little salt. Check for seasoning. Set aside at room temperature.
Using a hot non-stick pan, coat with remaining oil and saute garlic for 2 minutes. Add shiitakes and cook until soft, about 4 minutes. Add corn and saute for 3 minutes. Deglaze with vinaigrette and just heat. In a large bowl, place frisee and pour hot vinaigrette over. Mix well and serve immediately.
For Plating: Place in a large salad bowl and garnish with fresh cracked black pepper.
This recipe yields 4 servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B23) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey - jcomiskey@..."
Per serving: 520 Calories (kcal); 58g Total Fat; (98% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 258mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 11½ Fat; 0 Other Carbohydrates Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.