Strawberry and langoustine salad
- Published: 30 Jun 05
- Updated: 18 Mar 24
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).
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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
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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.
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- Recipe from July 2005 Issue
Nutrition
Nutrition: per serving
- Calories
- 276kcals
- Fat
- 17.6g (1.8g saturated)
- Protein
- 13.7g
- Carbohydrates
- 16.2g (16.1g sugars)
- Salt
- 1g
delicious. tips
You could use cooked king prawns instead of langoustines.
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