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Recipe: Charred Corn Salad with Mustard Vinaigrette

Salads - Vegetables
CHARRED CORN SALAD WITH MUSTARD VINAIGRETTE

4 ears fresh corn, shucked
3 tablespoons Dijon mustard
3 tablespoons cider vinegar
Juice of 2 lemon
1 teaspoon chopped garlic
1 teaspoon chopped shallot
2 teaspoon sugar
4 teaspoon cracked mustard seeds
2 cup olive oil

Light a charcoal fire or preheat gas grill on high. Oil grill's cooking grate, and grill corn until it starts to char; turn ears so they cook evenly. Be sure corn doesn't burn. (Or pan-roast the corn until it begins to color, about 5 minutes.)

Allow to cool. Remove kernels from cob and place in bowl.

TO MAKE THE VINAIGRETTE:
Combine mustard, vinegar, lemon juice, garlic, shallot, sugar and mustard seeds in a blender or food processor and blend well. Add oil slowly with motor running, emulsifying the dressing.

WHEN READY TO SERVE:
Pour vinaigrette over corn and combine.

Serves 6
Source: The Big Book of Fish and Shellfish by Fred Thompson
MsgID: 39475
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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