Strawberry and langoustine salad
- July 2005
- Serves 4
- Ready in 20 minutes
This seafood combination is not as odd as it sounds – the floral notes of strawberries and pineapples work well together with langoustines (also known as Dublin Bay prawns).
- Dairy-free recipes
- 17.6g (1.8g saturated)
- 16.2g (16.1g sugars)
- 50g pine nuts
- 3 generous slices fresh pineapple
- 12 cooked langoustines
- Leaves of 2 little gem lettuces
- 450g strawberries, washed, hulled and quartered
For the dressing
- 2 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp clear honey
- 1 tsp Dijon-style mustard
- ½ tsp salt
- Toss the pine nuts in a large dry pan over a medium-high heat for 4-5 minutes until golden brown. Set aside to cool completely.
- Meanwhile, make the dressing by whisking all the ingredients together.
- Slice the pineapple into segments of a similar size to the strawberries. Peel the langoustines, reserving a couple of whole ones to garnish.
- Toss the lettuce and fruit with the dressing and arrange in a bowl. Put the peeled langoustines on top and arrange the langoustines still in the shell on the side. Sprinkle with the pine nuts to serve.
You could use cooked king prawns instead of langoustines.
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