Corn And Mushroom Salad With Sesame Vinaigrette Food

MUSHROOM SALAD IN GARLIC AND PARSLEY VINAIGRETTE

Steps:

• Place the mushrooms in a medium glass bowl. Add the vinaigrette and toss gently. Allow to sit at least 10 minutes, until the mushrooms are wilted and impregnated with sauce. Check for seasoning and add additional salt and pepper, if necessary.;
• Place shallot, garlic, parsley, mustard, vinegar, salt and pepper in the bottom of a small mixing bowl. Stir to combine, then whisk in olive oil in a slow, steady stream. Alternately, place all ingredients in a clean 8-ounce jar. Cover and shake vigorously.

CORN SALAD WITH LIME VINAIGRETTE

Steps:

• Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
• Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
• Cover bowl with plastic wrap and refrigerate at least 30 minutes.

SHIITAKE SALAD WITH SESAME-GINGER VINAIGRETTE

Steps:

• In a small saucepan, bring mirin to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. Transfer to a small bowl; cool to room temperature. Whisk in the vinegar, soy sauce, shallot, ginger, lemon juice, chili sauce, pepper and oils; set aside., Place mushrooms in a small bowl; drizzle with oil and toss to coat. Transfer to a grill wok or basket. Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently., In a large bowl, combine the salad greens, onions, radishes, carrots and water chestnuts. Add half of vinaigrette; toss to coat. Divide among four plates; top salad with mushrooms. Drizzle with remaining vinaigrette and sprinkle with sesame seeds.

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.

SHIITAKE SESAME SALAD DRESSING --A COPYCAT RECIPE

Steps:

• Put the mushrooms in a small bowl and cover with boiling water. Let soak until the mushrooms are soft, 10 to 20 minutes. Toast the sesame seeds in a small skillet, stirring until they are golden in color. Remove from the heat so they don't burn.
• Drain the mushrooms, reserving 3 tablespoons of the soaking water. Trim and discard the stem; chop the mushrooms.
• In a blender jar, put the oil, vinegar, soy sauce, reserved soaking water, sesame oil, the chopped mushrooms and xanthan gum, if using. Whir about 10 seconds, just until the mushrooms are tiny pieces. Add the toasted sesame seeds and blend a few seconds more.
• Store in a glass jar, refrigerated.

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.