Steamed Scampi with Artichoke and Taleggio Salad with a Verjus and Grape Dressing

1. 1

   Bring the court bouillon to a simmer in a large braising pan.

2. 2

   Add the langoustines and poach them in the court bouillon until they're firm to the touch, 2 to 3 minutes.

3. 3

   Drain, and keep the langoustines warm.

4. 4

   Fill a bowl with water and squeeze a little lemon juice into the bowl.

5. 5

   Slice the artichokes thinly and immediately put them in the acidulated water.

6. 6

   Slice the taleggio into sticks about 1 1/2-inches long by 1/4-inches wide.

7. 7

   In a blender, puree the grapes, olive oil, and verjus.

8. 8

   Season lightly with salt and pepper.

9. 9

   In a large bowl, combine the frisee, drained artichokes (pat them dry with paper towels), and the cheese.

10. 10

    Season with salt and pepper and toss with 1/2 cup of the grape puree.

11. 11

    To serve, mound the salad in the center of a plate, top with a few langoustines and drizzle extra dressing over the top.

12. 12

    Finish with freshly ground pepper.

13. 13

    Serve immediately.

14. 14

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

15. 15

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

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