Monday, July 19, 2010

Summer Vegetable Salad

So pretty.

2/3 lb crimini mushrooms; washed, cut in half & sliced thinly
2 T cooking oil
salt and pepper TT

2 T cooking oil
5 ears corn, kernels cut off the cob
1/2 head garlic, peeled & cloves sliced
1/2 red onion, diced small
salt & pepper TT

1 bu lacinato kale, 1/2" trimmed off the bottom and sliced 1/2" thick
1 t cooking oil
salt & pepper TT

2 bu French breakfast radishes, washed & trimmed
1 T white wine vinegar (I used a really nice Pinot Grigio vinegar that my mom sent me)

1. Preheat oven to 425 degrees.
2. Toss the mushrooms with the first 2 T cooking oil and season with salt and pepper. Lay on a sheet pan and roast in the oven for about 20 minutes or until crispy.
3. In the meantime, heat a large saute pan over high heat and add the next 2 T oil. Add the corn, onion and garlic, season and saute for 6-8 minutes, or until lightly browned and softened. Remove from heat and reserve.
4. Heat the saute pan again over medium high heat and add the last 1 t oil, then add the kale. Season lightly with salt and pepper, and cook for 5 minutes.
5. Combine all ingredients and serve.

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