Steamed Scampi with Artichoke and Taleggio Salad wi

Name: Steamed Scampi with Artichoke and Taleggio Salad with a Verjus and Grape Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups court bouillon; 16 langoustine tails; 1/2 lemon; 8 baby artichokes; 8 ounces taleggio cheese, without rind; 1 cup seedless green grapes; 1 cup extra-virgin olive oil; 1/4 cup verjus; Salt and freshly ground black pepper; 4 cups baby frisee

Servings: persons

1
Bring the court bouillon to a simmer in a large braising pan.
2
Add the langoustines and poach them in the court bouillon until they're firm to the touch, 2 to 3 minutes.
3
Drain, and keep the langoustines warm.
4
Fill a bowl with water and squeeze a little lemon juice into the bowl.
5
Slice the artichokes thinly and immediately put them in the acidulated water.
6
Slice the taleggio into sticks about 1 1/2-inches long by 1/4-inches wide.
7
In a blender, puree the grapes, olive oil, and verjus.
8
Season lightly with salt and pepper.
9
In a large bowl, combine the frisee, drained artichokes (pat them dry with paper towels), and the cheese.
10
Season with salt and pepper and toss with 1/2 cup of the grape puree.
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
Finish with freshly ground pepper.
13
Serve immediately.
14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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.

785

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

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 cups court bouillon, 16 langoustine tails, 1/2 lemon, 8 baby artichokes, and more.

Yes, Steamed Scampi with Artichoke and Taleggio Salad with a Verjus and Grape Dressing 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!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions