Charred baby corn salad with prunes and mustard

This unusual baby corn salad recipe by Pascal Aussignac is a glorious mix of sweet and peppery flavours, with sticky Agen prunes blended with mustard to create a stunning sauce. The addition of capers and bitter, refreshing chicory continue the sweet and spicy theme.

First published in 2016
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Ingredients

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Imperial

Charred baby corn salad with prunes and mustard

Equipment

  • Blowtorch
  • Spiralizer
  • Blender

Method

1
To begin, make the sauce. Blitz the mustard and prunes in a blender, blend in the olive oil in a slow stream and mix in some water to mellow. You should have a coulis-like consistency
2
Add a dash of oil and a dash of water to a frying pan and fry the baby corn for a few minutes. Remove from the pan and blowtorch for a ‘barbecue’ effect until evenly charred, then cut in half lengthways
3
Use a spiralizer or mandoline to cut the courgette into spaghetti-like threads, focussing on the outside and skin of the courgette and discarding the seedy centre
4
Mix the courgetti with the salad leaves and add a splash of mustard sauce to the plates. Place the salad on top, then compose the baby corn, chicory leaves and capers around the salad. Serve immediately
First published in 2016
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Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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