Directions
Step 1
To a medium skillet over excessive warmth, add the ghee, oil, and shallots and cook dinner, stirring often, till softened and golden brown, 3–5 minutes. Season generously with salt, then stir in half of the corn kernels. Cowl and cook dinner, stirring a couple of times, till the corn is aromatic and browned in spots, about 5 minutes. Season generously with black pepper and switch to a big bowl.
Step 2
To the bowl, add the lemon juice, umeboshi, and remaining corn kernels and stir till totally coated. Put aside.
Step 3
In a serving bowl, toss collectively the cucumbers, tomatoes, and a giant pinch of salt. Crumble within the blue cheese, then add the corn combination and toss to mix. Fold within the dandelion greens and basil, season to style with salt and black pepper, and serve.
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To a medium skillet over excessive warmth, add the ghee, oil, and shallots and cook dinner, stirring often, till softened and golden brown, 3–5 minutes. Season generously with salt, then stir in half of the corn kernels. Cowl and cook dinner, stirring a couple of times, till the corn is aromatic and browned in spots, about 5 minutes. Season generously with black pepper and switch to a big bowl.
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To the bowl, add the lemon juice, umeboshi, and remaining corn kernels and stir till totally coated. Put aside.
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In a serving bowl, toss collectively the cucumbers, tomatoes, and a giant pinch of salt. Crumble within the blue cheese, then add the corn combination and toss to mix. Fold within the dandelion greens and basil, season to style with salt and black pepper, and serve.
