Warm Shiitake and Corn Salad Frisee
When I cooked in France, I fell in love with a classic warm bistro salad made with frisée lettuce, sliced chicken gizzard, and lardons (bacon chunks), all topped with a poached egg. It was to die for-almost literally, because of its fat content. Here's my East-West version, which is every bit as satisfying as the bistro special, but much better for you. I use meaty shiitakes in place of the bacon and I add sweet corn, which contrasts beautifully with the Shallot-Soy Vinaigrette. Croutons made from crusty bread complete this delicious but simply made dish.
1 baguette sliced diagonally 1⁄4 inch thick
2 tablespoons extra-virgin olive oil, plus additional for brushing on the baquette
2 cups fresh shiitake mushrooms sliced 1⁄4 inch thick
Kernels from 3 ears of corn
4 scallions, white and green parts, thinly sliced
1⁄2 cup Shallot-Soy Vinaigrette
2 heads of frisée lettuce, leaves separated, rinsed, dried, and torn, if large
Kosher salt and freshly ground black pepper to taste
- Preheat the oven to 300°F. Place the baguette slices on a baking sheet, brush the slices with oil, and bake until golden, 10 to 12 minutes. Set aside.
- Heat a wok or sauté pan over high heat. Add the 2 tablespoons of oil and swirl to coat the pan. Add the mushrooms and sauté until soft, 3 to 4 minutes. Add the corn and scallions and sauté until soft, about 2 minutes. Add the vinaigrette and heat thoroughly. (The vinaigrette will break.)
- Place the frisée in a large bowl, pour the hot vinaigrette and vegetables over it, and toss well. Season with salt and pepper, toss, and serve with the baguette slices.