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

Vinaigrette

1 anchovy fillet
1 clove of garlic
2 tsp. (10 ml) Dijon mustard
1 tbsp. (15 ml) Apple cider vinegar & Yellow maple
1/3 cup (85 ml) canola oil
Salt and pepper
A few leaves of fresh oregano or 1 tsp. (5 ml) dried oregano

Salad

2 ears of fresh corn, peeled
1 lb (450 g) baby potatoes, blanched
1 cup (250 ml) green beans, blanched
1 cup (250 ml) watercress
2 hard-boiled eggs, cut into wedges
1 pinch of chili pepper (or Aleppo or Gorria)

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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