Recipe for Salad of Langoustines with Crispy Vegetables and Herbs 
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Yield:
1 servings
Ingredients:
Amount Ingredient
6 x Langoustine tails
2 tbl Olive oil
3 x Good handfuls of mixed salad leaves, (rocket, frissee and radicchio)
2 x Leaves mint, finely chopped
2 sprg dill, finely chopped
6 x Leaves of basil, finely chopped
2 sprg coriander, finely chopped
1 lrg Shallot, peeled and finely diced
2 tbl Balsamic vinegar
2 tbl Water
2 tbl Olive oil
1 sm Carrot, finely peeled and sliced
1 sm Carrot, rinsed and cut into fine strips
1 sm Carrot, cut into strips
1 x Ripe beefsteak tomato
Instructions:
Instructions: Wash and dry all of the salad leaves. Set aside.

Heat the oil in a deep fryer at 180 C/350 F. Deep fry the carrots, courgettes and leeks until lightly browned and crisp, then drain them on kitchen roll. Puree the tomato with a little water and olive oil, then strain through a fine sieve and season to taste. Heat a small pan with the light olive oil and pan fry the langoustines for about 2 minutes, season well and keep warm.

Make a vinaigrette with the balsamic vinegar, water and olive oil, toss the salads and herbs through this and season well with salt and pepper.

Serve the salad with the langoustines, vegetables and tomato coulis around the outside.

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