Charred baby corn salad with prunes and mustard
Discover more:
Share recipe
Related recipes
Related recipes
Corn soup, cotechino and shrimp
Cod with cold corn bisque
Thai beef salad
Winter steak salad with spiced pickle dressing
Kinloch’s beef salad
Ingredients
Metric
Imperial
Charred baby corn salad with prunes and mustard
- 100g of Agen prunes, soaked
- 50g of Dijon mustard, or Savora mustard
- 10g of olive oil, plus extra to cook the corn
- baby corn, 2 punnets
- 3 courgettes
- mixed salad leaves, one bag
- 1 chicory, leaves separated
- 10 caper berries, large
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
- 100g of Agen prunes, soaked
- 50g of Dijon mustard, or Savora mustard
- 10g of olive oil
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
- baby corn, 2 punnets
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
- 1 chicory, leaves separated
- 10 caper berries, large
You may also like
Charred baby corn salad with prunes and mustard
SITES
INFORMATION
© Great British Chefs 2019