CORN SALAD, WALNUTS, PECORINO AND MINT
Recipe from Elena Faita
Ingredients
4 Portions
6 cooked corn (3 in the water and 3 on the barbecue)
2 garlic cloves finely sliced with mandolin
3 tbsp. (45 ml) orange juice
2 tbsp. (30 ml) white wine vinegar Chardonnay
The zest of 1 lemon
½ cup (125 mL) chopped walnuts or chopped hazelnuts
3 tbsp. (45 ml) olive oil
¼ lb. (125 g) or more of pecorino cheese cut in the bursar
3 tbsp. (45 mL) chopped mint
2 tbsp. (30 mL) chopped tarragon
Salt and pepper to taste
Method
Cooking corn
A little bit of sugar
The juice of 1 lemon
Olive oil
6 large ears of corn
For cooking corn
Heat the water, sugar and lemon juice.
After boiling, add 3 ears and close the heat.
Cover and cook for 10 minutes.
Preheat barbecue on high heat.
Brush the remaining 3 ears with olive oil and grill, turning them occasionally until tender and black (about 12 minutes).
For corn, walnuts, pecorino and mint salad
In a bowl, sift all the ears (roasted and those cooked in water)
Add garlic, orange juice, wine vinegar and lemon zest, walnuts, oil, pecorino, mint and tarragon.
Salt and pepper.
Mix well and reserve.
*You can add cherry tomatoes
** Delicious served with grilled shrimp
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