Earthy Delights Recipe
http://www.earthy.com/
Wild Mushroom Salad with Corn Mustard DressingThis recipe is adapted from one made available by the
great chef, John Ash.
Ingredients:
6 tablespoons rice
vinegar
4 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped shallot
4 tablespoons fine quality honey
4 tablespoons extra virgin olive
oil
For the Corn Mustard Dressing:
2 teaspoons poached garlic
2 tablespoons shallots, chopped fine
¼ cup extra-strong chicken stock
1 tablespoon
Dijon
mustard
½ cup unrefined corn oil
1 teaspoon fresh lemon juice
Sea salt & freshly ground black pepper
For the Mushrooms:
3 tablespoon clarified butter or extra virgin olive
oil
1½ pounds wild fresh
Chanterelle mushrooms
Sea salt & freshly ground black pepper
For the Salad:
8 cups loosely packed mixed greens such as arugula,
cress, or tat soi
honey lemon vinaigrette
corn mustard dressing
For the Garnish:
fresh dill sprigs
fried capers
shaved Parmesan
Preparation:
To make the vinaigrette, whisk all the ingredients
together and store covered and refrigerated.
To prepare the garlic in the corn mustard dressing,
place the unpeeled cloves in a small saucepan and
cover them with about one inch of cold water. Bring
to a boil, drain and repeat the process 2 more times.
Remove the husks from the garlic.
For the corn mustard dressing, add the garlic, the
shallots, and the chicken stock to a blender and process
until smooth.
Add the mustard. Slowly pour the oil into
the mixture with the motor running, until the dressing
is smooth and thick. Stir in the lemon juice and then
season with salt and pepper. Store the mixture covered
in the refrigerator until it's ready to use.
For the mushrooms, heat the clarified butter in a large
sauté pan and cook until barely tender and still
holding their shape. Season with salt and pepper, set
aside, and keep them warm.
To assemble the salad,
toss the greens with some of the honey lemon
vinaigrette. Arrange on plates with the mushrooms.
Spoon the corn mustard dressing around and garnish
with dill sprigs, fried capers, and cheese.
This makes about 6 servings.
Directions:
This recipe is adapted from one made available by the
great chef, John Ash.