Recipe

Grilled corn, potato and bean salad, cider and anchovy dressing

Here is a potato salad, with a little something chic! We’ll bet this dish will become your new classic during picnics and lunches.

Ingredients

Preparation

In a mortar, grind the anchovy fillet and garlic. Add the mustard and grind again. Add the vinegar and grind. Add the oil in a stream, continuing to grind with the pestle to emulsify. Season with salt and pepper as needed. Set aside.
Lightly oil the corn on the cob and grill them for a few minutes on all sides in a BBQ at high heat. Leave to cool and remove the kernels from the ears using a sharp knife.
Cut the baby potatoes and the blanched beans in 2, divide in a serving dish with the corn kernels and watercress. Add the egg quarters.
Pour in the dressing and garnish with a pinch of chili peppers. Serve the salad warm or cold.

The little extra

If corn season is over, you can use frozen corn (not thawed) and grill it with a little oil in a cast iron skillet at high heat.

Condiment used

Vinegar

balsamic

cider & maple

yellow

$ 15

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* This project is funded by the Proximity Program under the Canadian Agricultural Partnership Agreement between the governments of Canada and Quebec. With the financial participation of MAPAQ.

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