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Cannellini bean, corn and frisée salad

Servings:
Serves 6 Servings
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Ingredients

  • 2 cup fresh or thawed frozen yellow corn kernels
  • 1/2 cup milk
  • 2 tablespoon salted butter, preferably cultured or european
  • 5 tablespoon good extra-virgin olive oil
  • 1 1/2 tablespoon white wine vinegar
  • 1 tablespoon large shallot, very finely chopped
  • 2 tablespoon finely snipped chives (optional)
  • 1 head frisée, pale inner leaves only, cut or torn into bite-sized pieces

Preparation

Baking Directions:

Mise-en-Place: If necessary, thaw the corn kernels.

Cook the corn, chop the shallot and snip the chives.

Open the bean can; rinse and drain the beans.

Rinse and spin-dry the frisée.

In a small saucepan, cook fresh corn in the milk and butter for 8 minutes (thawed frozen corn kernels for 4), till tender.

Drain and cool slightly.

In a large bowl combine ½ teaspoon salt, ¼ teaspoon pepper, the olive oil, and white wine vinegar.

Whisk together and add the corn, beans, shallots, and chives.

Fold in the frisée and serve.