| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons sesame seeds
- 8 ounces button mushrooms, quartered
- 2 teaspoons toasted sesame oil
- Kosher salt and freshly ground pepper
- 3 ears corn, shucked
- 1/4 cup rice vinegar
- 1/3 cup grapeseed or vegetable oil
- 1 bunch cilantro, chopped (about 1 cup)
- 1 small shallot, finely chopped
- 1 1/2 cups cherry tomatoes, halved
- 1 cup thinly sliced radishes
- 1 red jalapeno pepper, seeded and thinly sliced
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 222 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 448 mg |
Reviews
We really enjoyed this fresh salad. My store didn’t have a red jalapeño, so I used a green one. We loved the kick from the pepper. My mushrooms didn’t get crispy, but it didn’t ruin the salad, I will add more next time as they shrank down, but I may have overcooked them trying to get them crispy. I diced up some bacon, and pan fried until crispy and added it to the salad, I think the, smoky, salty crunch flavor was a nice addition.