WARM MUSHROOM AND SWEET CORN SALAD WITH THYME & BASIL VINAIGRETTE RECIPE - (4.1/5)

Warm Mushroom and Sweet Corn Salad with Thyme & Basil Vinaigrette Recipe - (4.1/5) image

Provided by franny-2

Number Of Ingredients 12

1/2 cup (125 mL) olive oil
2 cloves garlic, minced
1 tsp (5 mL) chopped fresh thyme
1/3 cup (80 mL) red wine vinegar
1 tsp (5 mL) dry mustard or Dijon mustard
Pinch of granulated sugar
Salt and freshly ground pepper
8 oz (250 g) cremini mushrooms, sliced
1 1/2 cups (375 mL) cooked corn kernels
1 cup (250 mL) diced tomatoes or halved cherry tomatoes
1/4 cup (60 mL) chopped fresh basil
1 large head leaf lettuce, torn (or 10 cups/2.5 L baby romaine lettuce)

Steps:

1 Heat half of the oil in a skillet over low heat. Add garlic and thyme and sauté for 1 to 2 minutes or until fragrant but not brown. Spoon half into a heatproof bowl. Set skillet with remaining garlic mixture aside. 2 Add remaining oil, vinegar, mustard and sugar to garlic mixture in bowl and whisk to combine. Season with salt and pepper to taste. Set aside. 3 Just before serving, return skillet to medium- high heat and heat until sizzling. Add mushrooms and season with salt and pepper. Sauté for about 5 minutes or until liquid is released and mushrooms start to brown. Add corn and sauté for 2 minutes or until hot and golden brown. Stir in tomatoes and remove from heat. 4 Whisk basil into vinaigrette and toss half with lettuce in a large bowl. Arrange lettuce on serving plates, top with warm vegetables and drizzle with remaining vinaigrette. Season with salt and pepper.