Langoustine Salad with Citrus Vinaigrette

Ingredients

• 12 langoustines, cooked and peeled 12 langoustines, cooked and peeled
• 4 cups (120g) mixed salad greens 4 cups (120g) mixed salad greens
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped 2 tablespoons fresh chives, chopped
• 1 lemon, zest and juice 1 lemon, zest and juice
• 1 orange, zest and juice 1 orange, zest and juice
• 3 tablespoons extra virgin olive oil 3 tablespoons extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 20g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a small bowl, whisk together the lemon zest, lemon juice, orange zest, orange juice, and extra virgin olive oil to make the citrus vinaigrette. Season with salt and pepper to taste.
2. 2.
   In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, parsley, and chives.
3. 3.
   Drizzle the citrus vinaigrette over the salad and toss gently to coat the ingredients evenly.
4. 4.
   Divide the salad onto individual plates or a serving platter.
5. 5.
   Arrange the cooked and peeled langoustines on top of the salad.
6. 6.
   Garnish with additional fresh herbs, if desired.
7. 7.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Langoustines — To ensure the langoustines are cooked perfectly, blanch them in boiling water for 2-3 minutes until they turn opaque. Then, transfer them to an ice bath to stop the cooking process. This will help maintain their tender texture.

Tips & Tricks

• For an extra burst of flavor, add a sprinkle of toasted pine nuts or slivered almonds to the salad.
• If langoustines are not available, you can substitute them with cooked shrimp or prawns.
• To make the salad more substantial, serve it with a side of crusty French bread or a light quinoa salad.
• Adjust the amount of citrus vinaigrette according to your taste preferences. You can add more or less depending on how tangy you like your salad.
• To save time, you can purchase pre-cooked and peeled langoustines from a seafood market or grocery store.

Serving advice

Serve the Langoustine Salad as a refreshing appetizer or a light lunch. Pair it with a glass of chilled white wine to complement the flavors of the dish.

Presentation advice

Arrange the langoustines on top of the salad in an aesthetically pleasing manner. Garnish with additional fresh herbs and a sprinkle of lemon zest to add a pop of color and enhance the visual appeal.