Recipe - Salad Of Langoustine And Candied Aubergine

6 Langoustine tails
2 tablespoon Olive oil
3 Good handfuls of mixed salad
leaves; (rocket, frissee
and
; radicchio)
2 Leaves mint; finely chopped
2 Sprigs dill; finely chopped
6 Leaves of basil; finely
chopped
2 Sprigs coriander; finely
chopped
1 lg Shallot; peeled and finely
; minced
2 tablespoon Balsamic vinegar
2 tablespoon Water
2 tablespoon Olive oil
1 small Carrot; finely peeled and
; cut or sliced up
1 small Carrot; rinsed and cut into
; fine strips
1 small Carrot; cut into strips
1 Ripe beefsteak tomato
2 tablespoon Olive oil

Wash and dry all of the salad leaves. Set aside.

Heat the oil in a deep fryer at 180øC/350øF. Deep fry the carrots,
courgettes and leeks until lightly browned and crisp, then drain them on
kitchen roll. Pur‚e the tomato with a little water and olive oil, then
strain through a fine sieve and season to taste. Heat a small pan with the
light olive oil and pan fry the langoustines for about 2 minutes, season
well and keep warm.

Make a vinaigrette with the balsamic vinegar, water and olive oil, toss the
salads and herbs through this and season well with salt and pepper.

Serve the salad with the langoustines, vegetables and tomato coulis around
the outside.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.