Salad of Langoustines with Crispy Vegetables And Herbs

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Salad of Langoustines with Crispy Vegetables And Herbs Ingredients

6 Langoustine tails	2 tb Balsamic vinegar
2 tb Olive oil	2 tb Water
3 Good handfuls of mixed salad	2 tb Olive oil
; radicchio)	1 sm Carrot; finely peeled and
2 Leaves mint; finely chopped	; sliced
2 Sprigs dill; finely chopped	1 sm Carrot; rinsed and cut into
6 Leaves of basil; finely	; fine strips
2 Sprigs coriander; finely	1 sm Carrot; cut into strips
1 lg Shallot; peeled and finely	1 Ripe beefsteak tomato
; diced	2 tb Olive oil

Instructions for Salad of Langoustines with Crispy Vegetables And Herbs

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. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized

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