| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
New, Superchefs |
1 |
servings |
INGREDIENTS
| 6 |
|
Langoustine tails |
| 2 |
tb |
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 |
lg |
Shallot; peeled and finely |
|
|
; diced |
| 2 |
tb |
Balsamic vinegar |
| 2 |
tb |
Water |
| 2 |
tb |
Olive oil |
| 1 |
sm |
Carrot; finely peeled and |
|
|
; sliced |
| 1 |
sm |
Carrot; rinsed and cut into |
|
|
; fine strips |
| 1 |
sm |
Carrot; cut into strips |
| 1 |
|
Ripe beefsteak tomato |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Wash and dry all of the salad leaves. Set aside.
Heat the oil in a deep fryer at 180°C/350°F. Deep fry the carrots,
courgettes and leeks until lightly browned and crisp, then drain them on
kitchen roll. Pur.e 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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