Chef's Day Off (May, 2001)


  Grilled Zucchini and Fresh Corn With Baby Basil

The Chef
CYRIL RENAUD of Fleur de Sel

Servings
Serves six.

Ingredients
6 small zucchini and yellow squash
Fleur de sel and white pepper
Kernels from 18 very fresh bi-color ears of corn
5 tablespoons extra-virgin olive oil
1 bunch fresh baby basil
2 teaspoons butter

Cooking Instructions
Cut the zucchini in half lengthwise, then make several shallow slashes in each cut side. Season with salt and pepper, and coat all over with olive oil. Barely cook the zucchini on a hot grill pan (do not allow them to get soft). Slice into 1/2-inch chunks.

Bring 3 tablespoons of water to a boil in a saucepan, and whip in the butter until emulsified. Add the corn, and heat gently (do not bring to a boil; you want the kernels crunchy and barely cooked). Stir in the baby basil, fleur de sel, and pepper. Add the zucchini to the corn, and heat briefly.

Place the salad on a platter, and serve immediately with the lamb.

Best With
Renaud's Marinated Roasted Rack of Lamb







 
 
   
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