Salad with corn, mushrooms and sesame seeds
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Before adding to the salad, the corn and mushrooms are grilled for a few minutes in the oven to bring out their flavor. Grill the corn directly on the cob, then trim off the kernels. Before serving, these ingredients are tossed with cherry tomatoes, radishes, jalapeños, and plenty of cilantro in a sesame seed vinaigrette. The nutty flavor of the sesame seeds pairs perfectly with the mushrooms and other vegetables, infusing the dish with a rich, complex flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons sesame seeds
- 200 g of champignons, cut into 4 pieces
- 2 tsp. dark sesame oil
- 3 ears of corn, husked
- 1/4 tbsp. rice vinegar
- 1/3 cup grapeseed oil or other vegetable oil
- 1 bunch cilantro, chopped (about 1 cup)
- 1 small shallot, finely chopped
- 1.5 cups cherry tomatoes, halved
- 1 cup thinly sliced radish
- 1 red jalapeño, seeded and thinly sliced
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Cooking the dish according to the recipe:
- In a dry skillet over medium heat, toast the sesame seeds until light golden brown, about 1 minute. Immediately transfer to a bowl and let cool.
- Preheat the oven to broil. Toss the mushrooms with sesame oil on a baking sheet and broil until golden brown, about 5 minutes. Drain the mushrooms, season with salt and black pepper, and set aside to cool.
- Place the corn on a baking sheet and broil, turning occasionally, until lightly charred, 5 to 8 minutes. Let cool.
- Prepare the vinaigrette dressingIn a large bowl, combine vinegar, 1/4 teaspoon salt, and a pinch of ground black pepper. Gradually whisk in the vegetable oil until the dressing is smooth. Add half the cilantro, the shallot, and 2 tablespoons of toasted sesame seeds.
- Stir in the tomatoes, radishes, jalapeños, mushrooms, and remaining cilantro. Season with 1/2 teaspoon salt and a small amount of ground black pepper.
- Cut the corn kernels off the cobs, sprinkle them over the salad, and toss gently. Sprinkle with the remaining sesame seeds.
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