For a really extravagant treat, you could make this attractive salad with medallions of lobster. For a cheaper version, use large prawns, allowing six per serving.
- 16 langoustines
- 16 fresh asparagus spears, trimmed
- 2 carrots
- 30 ml/2 tbsp olive oil
- 1 garlic clove, peeled
- 15 ml/1 tbsp chopped fresh tarragon
- 4 fresh tarragon springs and some chopped, to garnish
For the dressing
- 30 ml/2 tbsp tarragon vinegar
- 120 ml/4 fl oz/ ½ cup olive oil
- salt and ground black pepper
Shell the langoustines and keep the discarded parts for stock. Set aside.
Seam the asparagus over salted, boiling water until just tender, but still a little crisp. Refresh under cold water, drain and place in shallow dish.
Peel the carrots and cut into fine julienne shreds. Cook in a pan of salted, boiling water for about 3 minutes, until tender but still crunchy. Drain, refresh under cold water and drain again. Place in the dish with the asparagus.
Make the dressing. Whisk the vinegar with the oil in a jug (pitcher). Season to taste. Pour over the asparagus and carrots and leave to marinate.
Heat the oil with the garlic in a frying pan until very hot. Add the langoustines and sauté quickly until just heated through. Discard the garlic.
Cut the asparagus spears in half and arrange on four individual plates with the carrots. Drizzle over the dressing left in the dish and top each portion with four langoustine tails. Top with the tarragon sprigs and sprinkle the chopped tarragon on top. Serve.
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