Warm Mushroom And Sweet Corn Salad With Thyme Basil Vinaigrette Recipe 415 Recipes

WARM MUSHROOM SALAD

Steps:

• Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
• Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

CORN AND MUSHROOM SALAD WITH SESAME VINAIGRETTE

Steps:

• Toast the sesame seeds in a dry skillet over medium heat until slightly golden, about 1 minute. Immediately transfer to a bowl to cool.
• Preheat the broiler. Toss the mushrooms with the sesame oil on a baking sheet and broil until golden and crisp, about 5 minutes. Pour off any excess liquid, season with salt and pepper and set aside to cool.
• Put the corn on a baking sheet; broil, turning occasionally, until slightly charred, 5 to 8 minutes. Set aside to cool.
• Make the vinaigrette: Whisk the vinegar, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Gradually whisk in the grapeseed oil to make a smooth dressing. Stir in half of the cilantro, the shallot and 2 tablespoons toasted sesame seeds. Add the tomatoes, radishes, jalapeno, mushrooms and the remaining cilantro; toss to coat. Season with 1/2 teaspoon salt and a few grinds of pepper.
• Cut the corn kernels off the cobs; scatter them over the salad and gently toss to combine. Sprinkle with the remaining sesame seeds.

WARM MUSHROOM AND SWEET CORN SALAD WITH THYME & BASIL VINAIGRETTE RECIPE - (4.1/5)

Steps:

• 1 Heat half of the oil in a skillet over low heat. Add garlic and thyme and sauté for 1 to 2 minutes or until fragrant but not brown. Spoon half into a heatproof bowl. Set skillet with remaining garlic mixture aside. 2 Add remaining oil, vinegar, mustard and sugar to garlic mixture in bowl and whisk to combine. Season with salt and pepper to taste. Set aside. 3 Just before serving, return skillet to medium- high heat and heat until sizzling. Add mushrooms and season with salt and pepper. Sauté for about 5 minutes or until liquid is released and mushrooms start to brown. Add corn and sauté for 2 minutes or until hot and golden brown. Stir in tomatoes and remove from heat. 4 Whisk basil into vinaigrette and toss half with lettuce in a large bowl. Arrange lettuce on serving plates, top with warm vegetables and drizzle with remaining vinaigrette. Season with salt and pepper.

WARM CORN SALAD

Steps:

• Heat the butter in a saucepan over medium heat, and stir in the corn and onion. Cook 5 minutes, until heated through. Mix in parsley, and season with salt and pepper. Garnish with chives to serve.

CORN SALAD WITH TOMATOES, BASIL AND CILANTRO

Steps:

• Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
• Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.