For me fresh langoustines are a delight, and marrying them up with creamy feta cheese and a tangy Greek dressing is heaven. It is a simple salad and is knocked up in no time.
By coincidence I was catching up with Rick Stein's Food Stories earlier in the day (it is currently raining cats and dogs), and one episode featured a couple who made a living catching langoustines. Apparently, 95% of their catch goes to France and Spain. I'd like to think I am going to enjoy their Scottish langoustines.
Langoustine and feta salad
Firstly, I made a dressing by combining the following:
- Extra virgin olive oil
- Red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, crushed and finely chopped
- Pinch of dried oregano
- Pinch of celery salt
- Black pepper
I have a small glass bottle with a cork stopper dedicated to shaking and mixing dressings. If I am entertaining friends, then I decant the dressing into a ramekin.
I bought my langoustines pre-cooked, so it was just a matter of peeling them by twisting apart the head end and tail end. Hold the tail end in one hand and the head in another, using your forefinger and thumb to grip the langoustine. You can use the heads and claws to make a stock.
In a large bowl mix:
- Pre-cooked langoustines, peeled
- A handful of lamb's lettuce
- A handful of rocket
- 1 carrot, finely diced
- 2 spring onions, chopped
- A handful of cherry tomatoes, halved
- 100g feta cheese, cut into chunks
Then drizzle with the dressing.
Serve with boiled new potatoes.
This recipe is part of my Fish & Seafood Recipes — The Flexible Chef's Complete Collection — resourceful seafood cooking from the heart of rural Andalucía. Explore the full collection.
Wonky photos, proper food, genuine adventures – The Flexible Chef
