Corn Cobs

Ingredients

• 0.5 head of lettuce
• 6 stalks of chervil
• 3 tbsp white balsamic vinegar
• Salt
• Pepper
• 2 tsp Liquid Honey
• 3 tbsp Rapeseed oil
• 2 corn cobs (300 g each, husked, no stem)
• 1 tbsp wheat flour type 1050
• 0.5 Organic lemon
• 10 g butter (2 tsp)

Instructions

1. 1.

   Clean and dry the lettuce, then tear into bite-sized pieces.

2. 2.

   Wash the chervil, shake off excess water, pluck the leaves and chop them.

3. 3.

   For the salad dressing, whisk together balsamic vinegar with 2 tbsp water, salt, pepper, honey, and chopped chervil. Stir in 1 tbsp rapeseed oil.

4. 4.

   Rinse the corn cobs thoroughly inside and out, then pat dry. Trim the husks with scissors.

5. 5.

   Rub the cobs with salt and coat them in flour; tap off excess flour.

6. 6.

   Heat the remaining rapeseed oil in a non-stick pan and fry the cobs for 4–5 minutes on each side.

7. 7.

   Rinse half a lemon hot, grate it dry, and slice into rounds.

8. 8.

   Toss the lettuce with the salad dressing.

9. 9.

   Arrange the cobs on pre-warmed plates with the white side up. Wipe the pan with kitchen paper. Let butter foam in the pan and pour over the cobs.

10. 10.

    Garnish the cobs with lemon slices and, if desired, chervil leaves. Serve with green salad.