Taste Of The Town: LPM Restaurant and Bar in Brickell

LPM Restaurant and Bar features a relaxed restaurant atmosphere with a Cote d'Azur feel serving a mix of southern French and Italian cuisine.

RECIPE:

SALADE DE MAÏS ET GRENADE   (Sweet Corn Salad with Pomegranate and Herbs )

Ingredients ( 4 servings) 

Corn Salad 

• 6 to 8 corns 
• 3 fresh pomegranate 
• Half a bunch Mint 
• Half a bunch Parsley 
• Half a bunch Cilantro 
• 6 Scallions 
• Salt to taste 
• Pepper to taste 
• 1 Lime 
• House Dressing 

House Dressing 

• 210g EVOO 
• 90g of Honey 
• 40g of Yuzu Juice 
• 12g of Dijon Mustard 
• 12g of Whole Grain Mustard 
• 25g of merlot vinegar 
• A pinch of paprika 

Method: 

1. Start with the house dressing. You can make the dressing ahead of time and store it in a sealed container in your fridge for up to 5 days. 

• Place all the ingredients in a deep container except the whole-grain mustard. 
• Use a stick blender, combine all the ingredients until it emulsifies 
• Add the whole-grain mustard and whisk to dissolve. 
• Transfer to a container and store it in the fridge for up to 5 days. 

Corn Salad 

• Bring water to a boil, add salt and the corn, and cook for 4 to 5 minutes. 
• Let the corn cool, then grill it to give a nice char and some burnt flavor. 
• Cut it off the cob and set that aside until it cools down. 
• Peel the pomegranate to keep only the seed. 
• Chop all the herbs. 
• In a mixing bowl, transfer the corn, pomegranate, chopped herbs, scallions, and juice of one lime 
• Add 4 tbsp of the house dressing, garnish with a lime wedge, and serve! 

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