Usuba
Salad with Langoustines, Pear and Artichokes
An exquisite seafood salad with fresh pear and artichokes. Langoustines are sautéed in olive oil, and the dish is dressed with a light orange vinaigrette with thyme. Romaine and cherry tomatoes add freshness, while pecorino brings a salty note.
- Total
- 20 min
- Standard serving
- 335.8 g
Ingredients
Total 11
Instructions
- 1
Step 1
Tear the romaine lettuce by hand into segments. Cut the cherry tomatoes in half. Peel the pear and slice it into thin slices. Cut the artichokes in half. Slice the Pecorino into thin slices.
Clean the langoustines. Fry them in olive oil for 2–3 minutes, salt and pepper to taste.
- 2
Step 2
Mix olive oil with orange juice and thyme leaves. This will be your citronette.
- 3
Step 3
Combine all ingredients in a bowl. Dress with citronette and mix. Place the salad on a plate. Garnish with pecorino slices and langoustine shells.
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