How To Make Grilled Sweet Corn Salad & asparagus crudo - Best Recipe | Charleston Magazine
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Cooking tools:
- Grill
- Blender
- Mandoline
- Peeler
- Salad spinner
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Baking sheet
- Aluminum foil
- Oven
- Stove
- Saute pan
- Pot
- Paper towel
- Serving platter
- Serving bowl
- Refrigerator
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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