Strawberry and langoustine salad

Name: Strawberry and langoustine salad
Yield: Serves 4
Cuisine: French recipes
Ingredients: 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

Easy
June 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).

Nutrition: per serving

Calories: 276kcals
Fat: 17.6g (1.8g saturated)
Protein: 13.7g
Carbohydrates: 16.2g (16.1g sugars)
Salt: 1g

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Ingredients

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

Method

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.

Strawberry and langoustine salad

Ingredients

Method

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