Roasted Corn and Chanterelle Salad with Autumn Greens Recipe
Ingredients
| Ears corn- 3 to 4. in the husk | ||
| Extra-virgin olive oil- 3 tablespoons | ||
| Chanterelle mushrooms- 6 ounce, trimmed and quartered | ||
| Shallots | 2 Teaspoon, minced | |
| Garlic | 1 Clove (5gm) | |
| Cream sherry- 1 tablespoon | ||
| Sherry wine vinegar or cider vinegar- 1 tablespoon | ||
| Spicy brown mustard- 1/2 teaspoon | ||
| Parsley | 2 Teaspoon, snipped | |
| Rosemary | 1/2 Teaspoon, snipped | |
| Kosher salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Assorted yound autumn greens, spincah, kale, mustard greens and arugula- 3 cups | ||
Directions
GETTING READY
1. Start by preheating the oven to 350°F
2. Also rinse the corn and dry each ear, rub the husks lightly with a little olive oil
MAKING
3. On a baking sheet, place the corns and bake for 15 minutes, turn the corns once or twice, once baked completely, remove corns from the oven and cool to room temperature
3. Take a small sharp knife, and peel off the husks and silk, also cut the kernels from the cobs and put in a bowl,make sure you have about 1 1/2 cups of corn
4. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat, and add the mushrooms and cook, keep stirring, for 2 minutes, until mushrooms turn slightly soft, also add the shallots and garlic and cook for 1 minute
5. In a skillet, add the sherry, and raise the heat to high, now cook for 1 minute to decrease the quantity of liquid by half, once cooked remove the skillet from the heat and take a slotted spoon to lift the mushrooms from the pan
6. Now add mushrooms to the corn and gently stir it to combine together, and set aside
7. The liquid stored in the skillet, pour it into a small bowl and add vinegar, mustard, 1 tablespoon of olive oil, parsley, and rosemary, whisk ingredeints together to make the dressing, season to taste with salt and pepper
8. In a bowl, place the greens with half the dressing, also
spoon onto a platter, and place the corn and mushrooms with the remaining dressing
SERVING
9. Spoon over greens and serve
1. Start by preheating the oven to 350°F
2. Also rinse the corn and dry each ear, rub the husks lightly with a little olive oil
MAKING
3. On a baking sheet, place the corns and bake for 15 minutes, turn the corns once or twice, once baked completely, remove corns from the oven and cool to room temperature
3. Take a small sharp knife, and peel off the husks and silk, also cut the kernels from the cobs and put in a bowl,make sure you have about 1 1/2 cups of corn
4. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat, and add the mushrooms and cook, keep stirring, for 2 minutes, until mushrooms turn slightly soft, also add the shallots and garlic and cook for 1 minute
5. In a skillet, add the sherry, and raise the heat to high, now cook for 1 minute to decrease the quantity of liquid by half, once cooked remove the skillet from the heat and take a slotted spoon to lift the mushrooms from the pan
6. Now add mushrooms to the corn and gently stir it to combine together, and set aside
7. The liquid stored in the skillet, pour it into a small bowl and add vinegar, mustard, 1 tablespoon of olive oil, parsley, and rosemary, whisk ingredeints together to make the dressing, season to taste with salt and pepper
8. In a bowl, place the greens with half the dressing, also
spoon onto a platter, and place the corn and mushrooms with the remaining dressing
SERVING
9. Spoon over greens and serve
Chef
