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Sweet Corn Salad With Shiitake Mushrooms, Roasted Walnuts And White Truffle Oil
FOOD AND STYLE19Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 Tbsp. walnuts (– broken in small pieces, use your fingers)
- 1 tsp. roasted walnut oil
- 1 pinch sea salt
- ground black pepper (freshly, to taste)
- 1 Tbsp. unsalted butter
- 2 Tbsp. roasted walnut oil
- 8 oz. fresh shiitake mushrooms (– stems removed and quartered)
- 1/4 tsp. sea salt (to taste)
- ground black pepper (freshly, to taste)
- 2 Tbsp. roasted walnut oil
- 2 shallots (large, – skinned and cut in 1/8″ cubes)
- 4 ears corn husks (fresh, removed and kernels shaved off the cob with a sharp knife)
- 1/4 tsp. sea salt
- ground black pepper (freshly, to taste)
- 1/4 cup chopped fresh chives (finely, 1 small bunch)
- 1 handful leaves (frisée, – torn in 1″ pieces)
- 2 Tbsp. Parmesan (freshly grated Reggiano)
- white truffle oil (for drizzling)
- ground black pepper (freshly, to taste)
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