Watercress Salad with Warm Shiitake-Corn Vinaigrette

Developed by Chef Ming Tsai

INGREDIENTS
  • 4 cups loose watercress
  • 1 tablespoon minced garlic
  • 2 cups shiitakes, sliced
  • 3 ears corn, cut off the cob (about 3 cups)
  • 1 heaping tablespoon pommery mustard
  • 3 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 1/4 cup extra virgin olive oil, plus 1 teaspoon for sautéing
  • Kosher salt and freshly ground black pepper
DIRECTIONS
  1. In a large sauté pan, add 1 teaspoon olive oil and the garlic. Sauté the garlic until fragrant.
  2. Add the shiitakes, corn and mustard and deglaze with the rice vinegar and soy sauce.
  3. Whisk in ¼ cup olive oil, season with salt and pepper to taste and pour on top of watercress. Toss the salad together and taste for seasoning adding more salt and pepper if needed.
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