• 8servings
  • 43minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cups court bouillon

  2. 16 langoustine tails

  3. 1/2 lemon

  4. 8 baby artichokes

  5. 8 ounces taleggio cheese, without rind

  6. 1 cup seedless green grapes

  7. 1 cup extra-virgin olive oil

  8. 1/4 cup verjus

  9. Salt and freshly ground black pepper

  10. 4 cups baby frisee

Instructions Jump to Ingredients ↑

  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 acidulated water . Slice the taleggio into sticks about 1 1/2-inches long by 1/4-inches 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 paper towels), and the cheese. Season with salt and pepper and toss with 1/2 cup of the grape puree.

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

  5. 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 representation as to the results.


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