Cress Apple Salad with Langostinos
Cress apple salad with langostinos is a recipe featuring fresh ingredients from the crustacean category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 handfuls mixed herbs (chives, dill, basil and parsley)
- 120 ml olive oil
- 1 tbsp grated parmesan cheese
- Salt
- black pepper (freshly ground)
- 400 g scampi
- 2 small apples
- 2 handfuls cress
- 2 Spring Onions
- 1 tsp Dijon mustard
- 4 Tbsp lime juice
- 1 tsp brown sugar
- Cayenne pepper
- lime wedge (for garnish)
Instructions
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1.
Rinse the herbs, shake dry, pluck and set aside about half a handful for garnish. Blend the rest with 4-5 tbsp oil in a blender until fine. Stir in parmesan and season with salt and pepper.
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2.
Preheat the oven to 220°C (425°F) fan‑fry or conventional.
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3.
Separate the scampi tails (use scissors elsewhere), split lengthwise, devein, rinse and pat dry. Place cut sides up on a baking sheet lined with parchment paper. Drizzle the pesto over them and bake for about 5 minutes.
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4.
Wash the apples, quarter, remove cores and slice quarters into thin strips. Rinse the cress and shake dry. Wash the spring onions, trim and slice into fine rings. Mix apple strips and cress on a plate. Whisk mustard with lime juice, sugar and remaining oil; season with salt and cayenne pepper. Drizzle over the salad and arrange the scampi on top. Roughly chop the remaining herbs, scatter them over the dish and garnish with lime wedges before serving.
