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

Published: 30 Jun 05
Updated: 18 Mar 24

Test kitchen approved

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).

Serves 4
Ready in 20 minutes

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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.

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

Strawberry and langoustine salad

Ingredients

Method

Nutrition

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