Charred baby corn salad with prunes and mustard
by Pascal Aussignac
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Ingredients
Fruit & Vegetables
100g of Agen prunes, soaked
baby corn, 2 punnets
3 courgettes
Store Cupboard
50g of Dijon mustard, or Savora mustard
10 caper berries, large
Oils & Vinegars
10g of olive oil, plus extra to cook the corn
Salad & Fresh Herbs
mixed salad leaves, one bag
1 chicory, leaves separated
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