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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.
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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
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
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
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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Charred baby corn salad with prunes and mustard
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