Vegetables Corn Sweet Corn Salad with Pancetta and Mushrooms 1 Review This go-to summer salad from Baccarat Hotel’s Shea Gallante is incredibly versatile. “I serve it with everything,” he says, “from grilled chicken to steak or salmon. I’ll occasionally add chopped tomatoes, peppers, extra herbs or fresh cranberry beans. I even serve it piled on grilled bread as a late-summer appetizer.” Slideshow: More Salad Recipes By Shea Gallante Shea Gallante Why Because his unstoppable spirit of experimentation—and his kitchen full of cutting-edge equipment—leads him to create wonderful avant-garde dishes, like a creamy chilled mozzarella soup with basil and apricots. Born Poughkeepsie, NY; 1973. Education The Culinary Institute of America, Hyde Park, NY. Experience Coco Pazzo Teatro, Felidia and Bouley, all in New York City. First big risk Opening a pizza parlor when he was only 19. "I’d been working at a pizzeria, and decided I wanted to be the boss." Most exotic item on his menu Wild yellowtail crudo. "Almost all yellowtail is farm-raised, even the fish that comes in from Japan. The wild yellowtail I get has flavor that’s off the charts. You can’t imagine how good it tastes." Most memorable experience Going to Paris to cook dinner at the George V with David Bouley. "I looked outside in the courtyard and there was Bill Clinton. With David, you’re always on the move; I was there for three days and slept six hours total." Favorite cheap meal Pork and swiss chard dumplings from Tasty Dumpling in Manhattan’s Chinatown. Advice to future cooks Don’t get wrapped up in the industry hype. "Don’t just study a trendy cuisine; when it crashes, you’re sunk." Won Best New Chef at: Cru; New York City Food & Wine's Editorial Guidelines Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 50 mins Yield: 6 Ingredients 6 large ears of corn, shucked 8 scallions 4 ounces pancetta, cut into 1/4-inch dice 1/2 cup extra-virgin olive oil 12 ounces cremini mushrooms, halved or quartered if large Kosher salt Pepper 1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice 1/2 teaspoon honey 1 teaspoon apple cider vinegar 4 ounces frisée, white and light green parts only (4 cups), torn into bite-size pieces 2 tablespoons snipped chives Shaved Gruyère cheese, for serving Directions In a pot of salted boiling water, cook the corn until crisp-tender, 5 minutes. Let cool, then cut the kernels off the cobs. Meanwhile, in a large cast-iron skillet, cook the scallions over high heat until charred on the bottom, about 3 minutes. Cut into 2-inch lengths. In the same skillet, cook the pancetta over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate to drain. Pour off all but 1 tablespoon of fat from the skillet. Heat 2 tablespoons of the oil in the skillet. Add the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until browned, 5 to 7 minutes. In a large bowl, whisk the lemon zest and juice with the honey, vinegar and remaining 1/4 cup plus 2 tablespoons of olive oil. Season the dressing with salt and pepper. Add the corn, scallions, pancetta, mushrooms, frisée and chives and toss to coat; season with salt and pepper. Top the salad with shaved Gruyère and serve. Rate it Print