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Salad with Langoustines

A great recipe for seafood lovers! This langoustine salad is an out-of-the-ordinary, incredibly delicious seafood dish. Make it for a celebration and it'll be the star of the table — but it's also lovely for a regular dinner when you want to treat your family to a hearty salad from the sea.

lidalidochkaAuthor avatar
Recipe author
Salad with langoustines
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 % 6 g
Fats 57 % 17 g
Carbohydrates 23 % 7 g
196 kcal
GI: 100 / 0 / 0
    1. Preheat the oven to 375°F (190°C). 2. Peel the potatoes (use small ones) and cut them into halves or quarters. Season with salt and black pepper to taste and drizzle generously with olive oil. Spread them on a baking sheet and roast for about 7–8 minutes. 3. Rinse the langoustines, then clean them — remove the innards and separate the tails. Pour about 50 ml (3–4 tbsp) of vegetable oil into a skillet, heat it, and add the langoustines. Season with salt and ground black pepper, add a little lime juice, and fry for 5–7 minutes. Don't overdo it, so the seafood stays tender and juicy. 4. Rinse the cherry tomatoes and pat them dry. Peel the garlic and separate the cloves. Rinse the fresh thyme and dry it on a towel. Rinse the red chili too, cut off the stem, and slice it lengthwise into 4 pieces without removing the seeds. Rinse and dry the arugula leaves. 5. Pour the remaining vegetable oil into a deep skillet or heavy-bottomed pot, heat it until very hot, and add the cherry tomatoes so the oil comes halfway up them. Add the whole garlic cloves, the hot chili, and the fresh thyme, and cook everything together until the tomatoes soften. 6. Assemble the salad: put the roasted potatoes and cherry tomatoes on the bottom of a plate, then arrange the seared langoustine tails on top. Scatter over the arugula leaves and mozzarella balls, and add the pieces of fried chili. Season with salt and black pepper to taste, and finish with a drizzle of balsamic vinegar. Just before serving, garnish with fresh parsley and lime wedges. It comes out delicious — enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Lime - 16  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Lobster (neck meat) - 88  kcal/100g
  • Langoustine - 112  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Arugula - 25  kcal/100g
  • Cherry tomatoes - 15  kcal/100g
  • Mozzarella - 280  kcal/100g
  • Balsamic vinegar - 88  kcal/100g

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