Roasted Corn and Chanterelle Salad with Autumn Greens Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodDish
SpecialityMain Ingredient
Interest Group

Ingredients

 Ears of corn4 (in the husk)
 Extra virgin olive oil3 Tablespoon
 Chanterelle mushrooms6 Ounce, trimmed and quartered
 Shallots2 Teaspoon, minced
 Garlic1 Clove (5 gm), peeled and minced
 Cream sherry1 Tablespoon
 Sherry vinegar/Cider vinegar1 Tablespoon
 Spicy brown mustard1⁄2 Teaspoon
 Parsley2 Teaspoon, snipped
 Fresh rosemary1⁄2 Teaspoon, snipped
 Kosher salt To Taste
 Fresh black pepper To Taste
 Assorted greens3 Cup (48 tbs)

Nutrition Facts

Serving size

Calories 303 Calories from Fat 85

% Daily Value*

Total Fat 9 g14.3%

Saturated Fat 0.8 g4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 94.9 mg4%

Total Carbohydrates 54 g18.2%

Dietary Fiber 7.9 g31.4%

Sugars 8.3 g

Protein 8 g16.5%

Vitamin A 36.8% Vitamin C 31.5%

Calcium 4.2% Iron 15.9%

*Based on a 2000 Calorie diet

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
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