Servings: people
Late Summer Salad with Popcorn
This recipe is nothing short of a good dose of compressed late summer in salad form. Corn, chanterelles, and tarragon highlight the best in each other, and the plums add a bit of sweetness and a light fresh tartness.
Ingredients
- 2 pcs. Corn On The Cob Fresh
- 300 gram Chanterelles
- Butter For frying
- 2 pcs. Plums
- 0.5 bunch Tarragon Fresh
- 0.5 bunch Broad leaf parsley Fresh
- 27 gram Olive Oil A good extra virgin olive oil
- 30 gram Lemon Juice
- 75 gram Corn Kernels Dried
- 27 gram Olive Oil
- Coarse salt
- Pepper From mill
Instructions
- Remove the leaves from the corn cobs and boil them until tender in lightly salted water, about 10 minutes.
- Dip the chanterelles for just a few seconds in lukewarm water and dry them gently in a kitchen towel.
- Pinch off the bottom and remove any soil residues.
- Let them dry a bit in the sun or a warm place.
- Warm up the extra virgin olive oil in a pot and add the dried corn kernels and a bit of salt.
- Cover with a lid and let the kernels pop at moderate heat.
- Cut the kernels off the cooked corn cobs with a knife and place them in a bowl.
- Rinse the plums and cut them into wedges.
- Fry the chanterelles golden in butter on a pan and season with salt and pepper.
- Mix with the corn kernels.
- Rinse and chop parsley and tarragon and mix with the corn mixture.
- Season with salt, pepper, lemon juice, and a bit of olive oil. Arrange the salad on a platter with plum slices and popcorn on top.
Notes
TIP: Use blackberries or blackcurrants instead of plums. Use other types of mushrooms instead of chanterelles.
The salad goes well with fried fish, chicken, lamb, and veal.
The salad goes well with fried fish, chicken, lamb, and veal.