We had some people over for brunch this weekend. The night before A and I had spent several hedonistic hours at Aura and the Park, so we woke up groggy and unfit to do anything coherently. But I made this salad that not only required minimal co-ordination of brain and body, but was also quite summery and tasty.
Here’s what you need:
Steamed Corn - couple of cups,
1 packet mushroom, sliced finely. In fact, if you have long nails, it’s great fun shredding it with fingers.
Curd - 4-5 tablespoons (there’s more finesse if you use hung curd, but curd with minimum whey will also do)
Splashes of balsamic vinegar
I tablespoon - tomato sauce
1 tablespoon - mustard
1 tablespoon - pepper and thyme flavored cheese spread (that’s the flavor I used, one can take any variety. It's for the texture, really)
Salt and pepper
Sauté the corn and mushroom in butter until cooked.
In the meantime, mix the rest of the ingredients in a big, bright colored bowl (it reminds me of Snow White baking a cake, but I suppose others may fancy something more posh) with a wooden spoon. It does make a difference to the taste. Somehow the steel spoons make the curd taste funny.
Once the mushrooms and corn are cooked, plop them into the bowl and toss them about so that they are evenly covered with the dressing. Chill. (The bowl, that is. Actually, so can you. There are very slim chances of this dish going wrong. Unless of course you have used bad mushrooms and someone suffers from food poisoning.)
Peck delicately later.