For 4 people.
300g of fresh farfalle pasta, 1 tablespoon of raisins, 230g of crabsticks, 3 palm tree hearts, 1 small tin of sweetcorn, 1 egg yolk, 4 tablespoons of olive oil, 4 tablespoons of balsamic vinegar, 1 fresh basil leaf, salt and pepper.
Cut the palm hearts and crabsticks into thick slices.
Cook the farfalle according to the instructions on the packet, then drain and rinse with cold water.
Mix into a salad bowl the sweetcorn, slices of palm heart and crabsticks, raisins, farfalle and chopped basil.
In a separate bowl, pour in the vinegar and egg yolk, add salt and pepper and mix while gradually pouring in the olive oil. Once the vinaigrette becomes smooth, mix it into the salad bowl while stirring.
Add salt and pepper if necessary. Serve immediately, without putting it in the fridge so that the sauce doesn't congeal.