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.

Related recipes