Salad of Langoustines with Crispy Vegetables and Herbs

Ingredients

• 6 langoustine tails
• 2 tbsp. olive oil
• 3 good handfuls of mixed salad leaves (rocket
• frissee and radicchio)
• 2 leaves mint
• finely chopped
• 2 sprigs dill
• finely chopped
• 6 basil leaves
• finely chopped
• 2 sprigs coriander
• finely chopped
• 1 lg. shallot
• peeled and finely diced
• 2 tbsp. balsamic vinegar
• 2 tbsp. water
• 2 tbsp. olive oil
• 1 sm. carrot
• finely peeled and sliced
• 1 sm. carrot
• rinsed and cut into fine strips
• 1 sm. carrot
• cut into strips
• 1 ripe beefsteak tomato
• 2 tbsp. olive oil

Instructions

1. Wash and dry all of the salad leaves.
2. Set aside.
3. Heat the oil in a deep fryer at 180C (350F).
4. Deep-fry the carrots, courgettes and leeks until lightly browned and crisp, then drain them on kitchen roll.
5. Puree the tomato with a little water and olive oil, then strain through a fine sieve and season to taste.
6. Heat a small pan with the light olive oil and pan-fry the langoustines for approximately 2 minutes, season well and keep warm.
7. Make a vinaigrette with the balsamic vinegar, water and olive oil.
8. Toss the salads and herbs through this and season well with salt and pepper.
9. Serve the salad with the langoustines, vegetables and tomato coulis around the outside.