Salad of Langoustines with Crispy Vegetables and He

Name: Salad of Langoustines with Crispy Vegetables and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 langoustine tails; 2 tbsp. olive oil; 3 good handfuls of mixed salad leaves (rocket, frissee and radicchio); 2 leaves mint, finely chopped; 2 sprigs dill, finely chopped; 6 basil leaves, finely chopped; 2 sprigs coriander, finely chopped; 1 lg. shallot, peeled and finely diced; 2 tbsp. balsamic vinegar; 2 tbsp. water; 2 tbsp. 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 tbsp. olive oil

Servings: persons

6 langoustine tails
2 tbsp. olive oil
3 good handfuls of mixed salad leaves (rocket, frissee and radicchio)
2 leaves mint, finely chopped
2 sprigs dill, finely chopped
6 basil leaves, finely chopped
2 sprigs coriander, finely chopped
1 lg. shallot, peeled and finely diced
2 tbsp. balsamic vinegar
2 tbsp. water
2 tbsp. 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 tbsp. olive oil

1
Wash and dry all of the salad leaves.
2
Set aside.
3
Heat the oil in a deep fryer at 180C (350F).
4
Deep-fry the carrots, courgettes and leeks until lightly browned and crisp, then drain them on kitchen roll.
5
Puree the tomato with a little water and olive oil, then strain through a fine sieve and season to taste.
6
Heat a small pan with the light olive oil and pan-fry the langoustines for approximately 2 minutes, season well and keep warm.
7
Make a vinaigrette with the balsamic vinegar, water and olive oil.
8
Toss the salads and herbs through this and season well with salt and pepper.
9
Serve the salad with the langoustines, vegetables and tomato coulis around the outside.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 langoustine tails, 2 tbsp. olive oil, 3 good handfuls of mixed salad leaves (rocket, frissee and radicchio), 2 leaves mint, finely chopped, and more.

Yes, Salad of Langoustines with Crispy Vegetables and Herbs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salad of Langoustines with Crispy Vegetables and Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions