Warm Corn and Shiitake Frisee Salad (Ming Tsai) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
2 tablespoons pommery mustard, whole grain |
2 large shallots, roughly chopped |
1 tablespoon soy sauce |
1 tablespoon rice wine vinegar |
1 cup canola oil plus 1 tablespoon |
1/2 tablespoon minced garlic |
2 cups sliced shiitakes |
4 ears corn, shucked and corn taken off of the cob |
2 small heads frisee, picked and washed |
salt and black pepper to taste |
Directions:
1. 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.
2. PLATING Place in a large salad bowl and garnish with fresh cracked black pepper.
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