Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.
Ingredients
1 ear of corn, in husk
1 cup vegetable oil
5 ounces firm tofu, drained, cut into pieces
3 tablespoons fresh lemon juice
2 tablespoons apple cider vinegar
1 tablespoon honey
Kosher salt, freshly ground pepper
Directions
Preheat broiler. Shuck corn, reserving husk; discard silk and set aside corn for another use. Place pieces of husk in a single layer on a broilerproof baking sheet. Broil until charred and blackened in spots, about 4 minutes. Let cool slightly.
Purée charred husk and oil in a blender until husk is the size of confetti and oil is darkened in color. Strain mixture through a fine-mesh sieve into a bowl (you should have about 1 cup infused oil).
Purée tofu, lemon juice, vinegar, honey, and 1/4 cup corn husk oil in a blender until smooth; season with salt and pepper (reserve remaining oil for another use).
DO AHEAD: Charred corn husk oil can be made 1 week ahead. Cover and chill.
