Salad Of Langoustines With Crispy Vegetables And Herbs

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	New, Superchefs	1	Servings

INGREDIENTS

6		Langoustine tails
2	T	Olive oil
3		Good handfuls of mixed salad
		leaves rocket frissee
		and
		radicchio
2		Leaves mint, finely chopped
2		Sprigs dill, finely chopped
6		Leaves of basil, finely
		chopped
2		Sprigs coriander, finely
		chopped
1		Shallot, peeled and finely
		diced
2	T	Balsamic vinegar
2	T	Water
2	T	Olive oil
1		Carrot, finely peeled and
		sliced
1		Carrot, rinsed and cut into
		fine strips
1		Carrot, cut into strips
1		Ripe beefsteak tomato
2	T	Olive oil

INSTRUCTIONS

Wash and dry all of the salad leaves. Set aside.  Heat the oil in a
deep fryer at 180Ã¸C/350Ã¸F. Deep fry the carrots,  courgettes and
leeks until lightly browned and crisp, then drain them  on kitchen
roll. Pure the tomato with a little water and olive oil,  then strain
through a fine sieve and season to taste. Heat a small  pan with the
light olive oil and pan fry the langoustines for about 2  minutes,
season well and keep warm.  Make a vinaigrette with the balsamic
vinegar, water and olive oil,  toss the salads and herbs through this
and season well with salt and  pepper.  Serve the salad with the
langoustines, vegetables and tomato coulis  around the outside.
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1053 Calories From Fat: 764 Total Fat: 86.8g Cholesterol: 0mg Sodium: 1565.3mg Potassium: 2921.2mg Carbohydrates: 61.3g Fiber: 35.2g Sugar: 15.5g Protein: 28.3g