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

Ingredients

Metric

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

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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