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Warm Corn And Shiitake Frisee Salad
Yields: 4 serving(s) - Preparation Time: 10 minutes
Ingredients
- 2 tablespoon(s) whole-grain pommery mustard
- 2 large shallots; roughly chopped
- 1 tablespoon(s) soy sauce
- 1 tablespoon(s) rice wine vinegar
- 1 cup(s) canola oil; plus
- 1 tablespoon(s) canola oil
- 1/2 tablespoon(s) minced garlic
- 2 cup(s) sliced shiitakes
- 4 corn ears; shucked, and corn
- Taken off of the cob
- 2 small 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.
Nutritional Information
- 520 calories (kcal)
- 58 gram(s) total fat (98 % calories from fat)
- Trace protein
- 2 gram(s) carbohydrate
- 0 milligram(s) cholesterol
- 258 milligram(s) sodium food exchanges: 0 grain(starch)
- 0 lean meat
- 1 /2 vegetable
- 0 fruit
- 11 1 /2 fat
- 0 other carbohydrates
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