Salad with grilled corn, edamame, bacon and nuts

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Salade au maïs grillé, edamame, bacon et noix
Bacon tranché 250g
Bacon tranché | 375g
Bacon tranché 25% moins de sel | 375g
Salade au maïs grillé, edamame, bacon et noix
Bacon tranché 250g
Bacon tranché | 375g
Bacon tranché 25% moins de sel | 375g
Salade au maïs grillé, edamame, bacon et noix

Ingredients

Salad:

  • 4 cups corn, fresh or frozen
  • 4 slices of F. Ménard bacon cut into large pieces
  • 1/2 red onion, sliced ​​very thinly
  • 1 cup frozen edamame beans, cooked
  • 1 Cortland apple, diced
  • 1 cup walnuts, roasted
  • 1/2 cup maple syrup
  • 2 tbsp. butter

Salad dressing:

  • 1/4 cup mayonnaise
  • 3 tbsp. olive oil
  • 2 tbsp. cider vinegar
  • 2 tbsp. maple syrup
  • 1 tsp. Dijon mustard
  • Salt and pepper

Preparation

Cooking the nuts:

  • Line a baking sheet with parchment paper.
  • In a pan, bring the maple syrup and butter to a boil and cook for 2 minutes. Add the nuts.
  • Continue cooking, stirring with a spoon until the sugar becomes granular on the nuts. Remove from heat.
  • Pour on the baking sheet and spread evenly. Salt lightly. Let cool and crush coarsely.

Salad:

  • In another pan, cook bacon until almost cooked, add corn and onion and grill with bacon.
  • Remove from heat.
  • Put the preparation in a large bowl with the edamame beans, the apple and the nuts.
  • Mix all the ingredients of the salad dressing with a whisk and pour over the salad.
  • Season to taste.
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