Try this Salad of Langoustines with Crispy Vegetables And Herbs recipe, or contribute your own.
Suggest a better descriptionWash and dry all of the salad leaves. Set aside. Heat the oil in a deep fryer at 180?C/350F. 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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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 1 servings | ||
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Calories: 253 | ||
Calories from Fat: 243 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 4.7mg | 0 % | |
Potassium 18.3mg | 0 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.7g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 253
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