Corn salad with pedro ximenez, crispy shallots, radicchio and pistachios

Delight your taste buds with a unique corn salad featuring decadent Pedro Ximenez, crunchy crispy shallots, bitter radicchio, and nutty pistachios.

Ingredients:

• 8 shallots, medium size, sliced thin or early summer onions
• 2 tablespoons good olive oil, for cooking the shallots or onions
• 3 tablespoons Sherry Vinegar (SoTaroni Vinagre de vino Pedro ximenez gran reserva)
• 6 tablespoons good olive oil
• 6 corn ears, cooked and sliced off the cob
• 3/4 cups pistachios, roughly chopped and toasted
• 1 radicchio, large (or 2 medium), cut in half and sliced thin
• 1 pinch sea salt
• 1 pinch black pepper, fresh ground

Instructions:

1. Heat up some olive oil over medium heat, then sauté shallots or onions until they become slightly crispy, making sure not to overcook or dry them out. Transfer them to a large salad bowl.
2. Combine sherry vinegar (SoTaroni Vinagre de vino Pedro Ximenez Gran Reserva), salt, and pepper in a bowl; gradually whisk in the remaining olive oil. Stir in the corn until well combined. Adjust seasoning with more salt and pepper if necessary.
3. Add the sliced radicchio and pistachios to the salad bowl and gently mix them in.
4. For a heartier dish, consider incorporating grilled shrimp to transform this salad into a main course, especially during the summer months.

Summary:

• Calories: 2161 kcal
• Fat: 132 g
• Protein: 53 g
• Carbs: 230 g
• Potassium: 4720 mg
• Magnesium: 463 mg