How To Make Grilled Sweet Corn Salad & asparagus crudo - Best Recipe | Charleston Magazine

Name: How To Make Grilled Sweet Corn Salad & asparagus crudo - Best Recipe | Charleston Magazine
Ingredients: 12 ears fresh summer corn, husks and silk removed; 1 cup extra-virgin olive oil, divided; 1 jalapeño pepper; 1/2 cup golden or white balsamic vinegar; 2 egg yolks; 1 Tbs. Dijon mustard; Coarse kosher salt; 1 cup basil oil (recipe follows); 8 large spears asparagus, tough bottoms snapped off; 4 oz. slab bacon, cut into 1/4- x 1/4- x 1/2-inch lardons (about 1 cup); 8 oz. chanterelle mushrooms, or your favorite mushroom, bottoms trimmed and any dirt or debris brushed off; 2 lemons, quartered; 1/2 loaf sourdough bread, torn into rustic croutons (about 2 cups); Cracked black pepper, to taste; 1/2 cup basil leaves, soaked in cold water for 20 minutes, then spun dry; 1/2 cup mint leaves, soaked in cold water for 20 minutes, then spun dry; 1/4 cup large Parmesan shavings, shaved with a vegetable peeler; 1/4 cup basil leaves and stems; 1½ tsp. toasted coriander seeds; 1 cup extra-virgin olive oil

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Ingredients

12 ears fresh summer corn, husks and silk removed
1 cup extra-virgin olive oil, divided
1 jalapeño pepper
1/2 cup golden or white balsamic vinegar
2 egg yolks
1 Tbs. Dijon mustard
Coarse kosher salt
1 cup basil oil (recipe follows)
8 large spears asparagus, tough bottoms snapped off
4 oz. slab bacon, cut into 1/4- x 1/4- x 1/2-inch lardons (about 1 cup)
8 oz. chanterelle mushrooms, or your favorite mushroom, bottoms trimmed and any dirt or debris brushed off
2 lemons, quartered
1/2 loaf sourdough bread, torn into rustic croutons (about 2 cups)
Cracked black pepper, to taste
1/2 cup basil leaves, soaked in cold water for 20 minutes, then spun dry
1/2 cup mint leaves, soaked in cold water for 20 minutes, then spun dry
1/4 cup large Parmesan shavings, shaved with a vegetable peeler
1/4 cup basil leaves and stems
1½ tsp. toasted coriander seeds
1 cup extra-virgin olive oil

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How To Make Grilled Sweet Corn Salad & asparagus crudo - Best Recipe | Charleston Magazine

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