Sweet corn, the remnant of summer and my favorite vegetables - mushrooms and potatoes roasted with a basil dressing over a bed of baby greens was a wonderful accompaniment to a simple pasta dinner. The sweetness of the corn pairs very well with the earthiness of the mushrooms and the waxy yukon gold baby potatoes. And the tangy basil and garlic dressing brings the salad together.
Warm roasted vegetable salad
½ lb cremini mushrooms, cut into quarters
½ lb baby Yukon gold potatoes, boiled with skin
1 corn on the cob
3 to 4 tablespoons extra virgin olive oil
Freshly ground black pepper
1/8 – ¼ teaspoon dried red chili flakes
2 handfuls of baby romaine leaves
¼ cup basil leaves
1 teaspoon Dijon mustard
3 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
¼ teaspoon kosher salt
1 small clove of garlic, peeled and chopped
1. Preheat the oven to 400°F.
2. Toss the quartered mushrooms with olive oil, salt to taste and a few grinds of black pepper. Place them in a single layer on a sheet pan and bake for 20 minutes in the middle rack of the oven. Remove and place in a bowl.
3. Remove the husk from the corn and roast over an open flame till the kernels just about start to pop. Once done, stand the cob in a deep wide bowl and shave down the kernels with a paring knife. Transfer the kernels to the bowl with the roasted mushrooms.
4. Cut the boiled potatoes into quarters and toss with olive oil, salt and chili flakes. Lay them out in a single layer on another baking sheet and roast in the center rack of the oven for 20 minutes at 400°F.
5. In the meantime, blend all the ingredients for the dressing. Pour over the roasted vegetables and toss well.
6. Before serving, lay a small handful of baby romaine leaves on the plate and place the dressed vegetables over them.