Langoustine and fig salad

Cooking time: 30 min
Difficulty: easy
Insalatina di scampi e fichi

Bring a pan of lightly salted water to the boil. Add the langoustines or prawns and cook for 2-5 minutes until tender. Drain and peel, then set aside. Place the tomatoes in a food processor with the lemon juice, grapefruit juice and Tabasco, season with salt and pepper and process to a purée. Pour the sauce into a bowl and gradually whisk in the olive oil. Using a melon baller or teaspoon, scoop out about 40 small balls of melon flesh. Using a dampened knife cut each fig into four wedges. To serve, divide the rocket among four serving plates, placing it in the centre, and arrange the figs, langoustines or prawns and melon balls around like sun rays. Spoon over the sauce and serve.

 

Coll. (2010), "The Silver Spoon", Phaidon, 109

Suggested wine
Ronco Bain
Ticino DOC Sauvignon
2018
Fr. 19.50
Ingredients

Serves 4

  • 500 g / 1 lb 2 oz langoustines or Dublin Bay prawns
  • 4 plum tomatoes, peeled, seeded and coarsely chopped
  • juice of 1/2 melon
  • juice of 1/2 grapefruit, strained
  • dash of Tabasco sauce
  • 4 tablespoons olive oil
  • 1 melon, halved and seeded
  • 4 fresh figs, peeled
  • 1 bunch of rocket
  • salt and pepper