Corn Salad in a Glass
2 servings
30 minutes
Corn salad in a glass is an exquisite and original dish that combines freshness and textural variety. Its base is tender corn salad complemented by crunchy asparagus, pickled gherkins, and slightly blanched carrots that retain their firmness. Boiled potatoes add heartiness, while blanched onions soften the taste. A dressing of olive oil, salt, and freshly ground black pepper highlights the natural shades of the ingredients. The origins of this recipe stem from the desire to elevate familiar products with a stylish presentation in a glass, making it not only a gastronomic delight but also a visual pleasure. This salad is perfect for a light dinner or an impressive appetizer on a festive table.
1
Cut the asparagus into 2 parts. Boil water, add the tough parts of the asparagus and cook for 5 minutes, then add the thin halves and cook everything together for another 5 minutes. Drain the water. Cut the cooled asparagus.
- Green asparagus: 200 g
2
Chop the onion into small cubes, pour boiling water over it, drain the water after a minute, and rinse the onion with cold water.
- Onion: 1 piece
3
Sort and wash the corn salad.
- Lamb's lettuce (mache): 150 g
4
Cut the gherkins.
- Cornichons (gherkins): 100 g
5
Boil the carrot until half-cooked (it should remain crunchy inside) and cut into cubes.
- Carrot: 2 pieces
6
Boil the potatoes and cut them into cubes similar in size to the carrots (you can first cut the raw potatoes and then boil them in boiling water for 7 minutes).
- Potato: 3 pieces
7
Combine all prepared ingredients except for the salad in a bowl, add olive oil, salt, and freshly ground black pepper to taste. Mix well.
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
8
Place a portion of salad at the bottom of the glass and top it with corn salad.
- Lamb's lettuce (mache): 150 g
