Mushroom and Corn Salad with Brown Butter-Soy Vinaigrette
Mushroom and Corn Salad with Brown Butter-Soy Vinaigrette
Ingredients
For the Salad
- 5 ounces arugula
- 8 ounces cremini mushrooms, thinly sliced
- 1 1/2 cups corn kernels, fresh or frozen, thawed
- 1/2 cup toasted almonds, roughly chopped
- 1/4 cup Parmesan cheese, finely grated, plus more for garnish
- 1 tablespoon white sesame seeds, for garnish
For the Brown Butter-Soy Vinaigrette
- 1/4 cup unsalted butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the brown butter-soy vinaigrette: In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a golden brown color and smells nutty, about 3-5 minutes. Be careful not to burn it.
⏱️ 5 min
- 2
Remove the brown butter from the heat and immediately whisk in the soy sauce, rice vinegar, honey, Dijon mustard, and black pepper until well combined. Set aside to cool slightly.
⏱️ 2 min
- 3
In a large mixing bowl, combine the arugula, sliced cremini mushrooms, corn kernels, and 1/4 cup of grated Parmesan cheese.
⏱️ 5 min
- 4
Pour the slightly cooled brown butter-soy vinaigrette over the salad ingredients. Toss gently to ensure all components are evenly coated.
⏱️ 2 min
- 5
Divide the salad among four serving plates. Garnish each serving with a sprinkle of chopped toasted almonds, white sesame seeds, and additional grated Parmesan cheese to taste.
⏱️ 6 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom and Corn Salad with Brown Butter-Soy Vinaigrette
For the Salad
- 5 ounces arugula
- 8 ounces cremini mushrooms, thinly sliced
- 1 1/2 cups corn kernels, fresh or frozen, thawed
- 1/2 cup toasted almonds, roughly chopped
- 1/4 cup Parmesan cheese, finely grated, plus more for garnish
- 1 tablespoon white sesame seeds, for garnish
For the Brown Butter-Soy Vinaigrette
- 1/4 cup unsalted butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the brown butter-soy vinaigrette: In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter turns a golden brown color and smells nutty, about 3-5 minutes. Be careful not to burn it.
⏱️ 5 min - 2
Remove the brown butter from the heat and immediately whisk in the soy sauce, rice vinegar, honey, Dijon mustard, and black pepper until well combined. Set aside to cool slightly.
⏱️ 2 min - 3
In a large mixing bowl, combine the arugula, sliced cremini mushrooms, corn kernels, and 1/4 cup of grated Parmesan cheese.
⏱️ 5 min - 4
Pour the slightly cooled brown butter-soy vinaigrette over the salad ingredients. Toss gently to ensure all components are evenly coated.
⏱️ 2 min - 5
Divide the salad among four serving plates. Garnish each serving with a sprinkle of chopped toasted almonds, white sesame seeds, and additional grated Parmesan cheese to taste.
⏱️ 6 min