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Recipe courtesy of Ming Tsai

Show: East Meets West with Ming Tsai

Episode: Soups and Salads

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Total:: 30 min
Prep:: 20 min
Cook:: 10 min

Level:: Easy

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

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.

PLATING Place in a large salad bowl and garnish with fresh cracked black pepper.

My Private Notes

Name: Warm Corn and Shiitake Frisee Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Cuisine: asian
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