WARM SHIITAKE AND CORN SALAD FRISÉE

Master Recipe

Shallot-Soy Vinaigrette

Associated Recipes

Grilled Asian Antipasto Salad

Warm Shiitake and Corn Salad Frisée

Shallot–Soy Marinated Chicken Breast with Melted Cabbage

Guest Recipe

Martin Yan's Warm Beef Spinach Salad

BEVERAGE TIP
Grape type
Sauvignon Blanc

Characteristics
Bright citrus, clean, herbacious

Recommendations
Cain Musque
Monterey, California

Cakebread Cellars
Napa Valley, California

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WARM SHIITAKE AND CORN SALAD FRISÉE

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.

Serves 4

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

1. 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.

2. 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.)

3. 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.

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