Instructions: Roast the whole bell peppers over a mesquite grill until completely charred and cooked. Remove from grill and place in a covered container to allow to steam. When the peppers are cool, remove the charred skins but do not rinse off the essential oils and juices. Remove the seeds and white membranes and discard them. Tear the peppers into four lobes and marinate with half of the olive oil, all of the basil leaves, and coarse sea salt. Reserve at room temperature. Heat one tablespoon of olive oil in a heavy sautJ pan.

When oil is hot, wilt the leaves of arugula and add the garlic puree, salt, and pepper. Cool at room temperature and reserve. Blanch the trimmed green beans in one gallon of boiling salted water for three to four minutes. The beans must have texture but not be crispy or al dente. Refresh in ice water and remove from ice as soon as beans are cooled. Remove the heads from the langoustines and remove the shell from the tail, leaving the end tail piece on. Always work on ice when cleaning sea food, especially crustations. Put a toothpick through the langoustine. In a heavy sautJ pan, heat one tablespoon of olive oil. Sear the langoustines in hot oil until evenly golden brown. Set aside in a warm place. The langoustines should cook for only one minute total; thirty seconds on each side. Presentation: Place a small mound of the wilted arugula in a deep, large bowl and place the marinated pepper strips on top. Place three langoustines on the peppers.

Toss the green beans in extra virgin olive oil and place as garnish.

Drizzle with a few drops of the old vinegar and serve hot.

Yield: 4
servings

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