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Sweetcorn, asparagus and tarragon salad with caper dressing

Name: Sweetcorn, asparagus and tarragon salad with caper dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 corn cobs, any husks removed; Olive oil for brushing; Bunch of asparagus (about 230g), woody ends snapped off; 2 little gem lettuces, kept whole, outer leaves discarded; Leaves from 3 fresh tarragon sprigs; 50g butter; 1 tbsp baby capers (or large ones roughly chopped), drained and rinsed; 4 tbsp (about 60ml) lemon juice

Published: 10 Mar 17
Updated: 18 Mar 24

Use chargrilled sweetcorn from the barbecue in this summertime salad recipe, with asparagus and tarragon, to add a smokiness depth of flavour.

Easy
August 2012

Test kitchen approved

Serves 4
Takes 20 minutes to make, 20 minutes to cook

Use chargrilled sweetcorn from the barbecue in this summertime salad recipe, with asparagus and tarragon, to add a smokiness depth of flavour.

Vegetarian recipes

Nutrition: per serving

Calories: 183kcals
Fat: 14.4g (7.1g saturated)
Protein: 3.7g
Carbohydrates: 9.7g (2.5g sugars)
Fibre: 2.6g
Salt: 0.5g salt

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Ingredients

2 corn cobs, any husks removed
Olive oil for brushing
Bunch of asparagus (about 230g), woody ends snapped off
2 little gem lettuces, kept whole, outer leaves discarded
Leaves from 3 fresh tarragon sprigs
50g butter
1 tbsp baby capers (or large ones roughly chopped), drained and rinsed
4 tbsp (about 60ml) lemon juice

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Method

Brush the corn cobs with oil, then barbecue until lightly charred and browned all over. Remove and, once cool enough to handle, slice off the kernels and put them in a bowl.
Blanch the asparagus in boiling salted water for 2-3 minutes, then refresh in cold water. Drain, cut into thirds and add to the corn. Halve the little gems lengthways, then cut each half into 4 wedges and add the wedges to the sweetcorn mixture.
Add half the tarragon to the salad and toss everything together. Just before serving, put the remaining tarragon into a small pan with the butter. Set the pan on the barbecue and cook the butter until nut brown in colour, shaking the pan from time to time. Take the pan off the heat, add the capers and leave to sizzle for 10 seconds, then add the lemon juice and a little salt and pepper. Pour over the salad, toss once more, then serve.