Salatada

Sweet corn salad with pancetta and mushrooms

Delight in the flavors of sweet corn mixed with crispy pancetta and earthy mushrooms in this delectable salad. Perfect for a quick and tasty meal.

Ingredients:

6 large ears of corn, shucked
8 scallions
110g pancetta, cut into 1/4-inch dice
1/2 cup extra-virgin olive oil
340g cremini mushrooms, halved or quartered if large
Kosher salt
Pepper
1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
1/2 teaspoon honey
1 teaspoon apple cider vinegar
110g frisée, white and light green parts only (4 cups), torn into bite-size pieces
2 tablespoons snipped chives
Shaved Gruyère cheese, for serving

Boil the corn in salted water until it's tender yet firm, for about 5 minutes. Allow it to cool down, then remove the kernels from the cob.
While the corn is boiling, heat up a large cast-iron skillet and cook the scallions on high heat until they have a nice charred bottom, which should take approximately 3 minutes. Cut them into pieces that are about 2 inches long.
In the same skillet, cook the pancetta over medium heat until it turns brown, which should take around 5 minutes. Once cooked, transfer the pancetta to a plate lined with paper towels to get rid of excess fat. Leave about 1 tablespoon of fat in the skillet and discard the rest.
Using the same skillet, heat up 2 tablespoons of oil and add the mushrooms. Season them with salt and pepper, and cook on medium-high heat until they turn brown, usually for about 5 to 7 minutes.
Take a large bowl and mix together lemon zest, lemon juice, honey, vinegar, and the remaining 1/4 cup plus 2 tablespoons of olive oil to make the dressing. Season it with salt and pepper. Add the corn, scallions, pancetta, mushrooms, frisée, and chives to the bowl and toss everything together until well-coated. Adjust the seasoning with salt and pepper. Finish off the salad by topping it with some shaved Gruyère cheese before serving.

Use the power of AI to create your own recipes