Ingredients
| 6 dark-fleshed plums, halved and stoned | |
| 2 ears corn | |
| 1 cucumber | |
| 4 sticks celery, peeled with a potato peeler | |
| 100g good-quality blue cheese | |
| handful of dill, roughly chopped | |
| 2 cups lettuce | |
| FOR THE CIDER & MUSTARD DRESSING | |
| 2 tablespoons lemon juice | |
| 4 tablespoons cider vinegar | |
| ½ cup of cider | |
| 1 tablespoon whole grain mustard | |
| 1 tablespoon Dijon mustard | |
| 1 teaspoon minced shallot | |
| pinch sugar | |
| 1 cup of good olive oil |
The mustard dressing recipe is from Cara, my wife. It’s a simple dressing, great to have in the fridge on standby for all salads.
Instructions
| 1. | Fire up a charcoal barbecue and get it nice and hot. |
| 2. | Grill the plums to get a nice colour and place in a salad bowl. |
| 3. | Put the corn on the barbecue with the husks on, cook until the husks are blackened, then put aside to cool slightly. |
| 4. | Once cool, de-husk the corn and use a sharp knife to shave the corn off the cob. |
| 5. | Cut the cucumber lengthways, scrape out the seeds and dice into big chunks. |
| 6. | Blanch the celery for 1 minute in boiling, salted water then dice into big chunks. |
| 7. | Crumble the blue cheese. |
| 8. | Mix all the salad ingredients together with the dressing. |
| 9. | CIDER & MUSTARD DRESSING |
| 10. | Place all ingredients in a large jar, put the lid on and shake up. |
Recipes & food styling Ben Bayly / Photography Sam Stewart
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