Recipe courtesy of Ming Tsai
Episode: Soups and Salads
Save Recipe Print
Total:
30 min
Prep:
20 min
Cook:
10 min
Level:
Easy

Ingredients

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

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Italian Chicken Pasta Salad

Recipe courtesy of Geoffrey Zakarian

Farro and Corn Salad

Recipe courtesy of Food Network Kitchen

Lighter Asian Noodle Salad

Recipe courtesy of Ree Drummond

Grilled Shrimp and Corn Salad with Herb Lime Dressing

Recipe courtesy of Nancy Fuller

Mexican Grilled Corn

Recipe courtesy of Tyler Florence

Frisee Salad with Warm Vinaigrette

Recipe courtesy of Tyler Florence

Warm Corn and Tomato Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories