Steamed langoustine with artichoke and taleggio salad with verjus and grape dressing

  • 950ml court bouillon
  • 16 langoustine tails
  • 1/2 lemon
  • 8 baby artichokes
  • 225g taleggio cheese, without rind
  • 90g seedless green grapes
  • 240ml extra-virgin olive oil
  • 60ml verjus
  • Salt and freshly ground black pepper
  • 100g baby frisee
1) Bring the court bouillon to a simmer in a large braising pan. Add the langoustines and poach them in the court bouillon until they're firm to the touch, 2 to 3 minutes. Drain, and keep the langoustines warm.

2) Fill a bowl with water and squeeze a little lemon juice into the bowl. Slice the artichokes thinly and immediately put them in the lemon water. Slice the taleggio into sticks about 4cm long by 0.5cm wide.

3) In a blender, puree the grapes, olive oil and verjus. Season lightly with salt and pepper. In a large bowl, combine the frisee, drained artichokes (pat them dry with kitchen paper), and the cheese. Season with salt and pepper and toss with 120ml of the grape puree.

4) To serve, mound the salad in the centre of a plate, top with a few langoustines and drizzle extra dressing over the top. Finish with freshly ground pepper. Serve immediately.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated and, therefore, we cannot make any representations as to the results.

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