Fresh Herb Salad with Warm Langoustine & Crispy Aubergine Tossed in Olive Oil & Lime
Ingredients (serves 4):
1 aubergine
15 g (1/2 oz) parsley
7 g (1/4 oz) basil
7 g (1/4 oz) chives
7 g (1/4 oz) tarragon
7 g (1/4 oz) dill
7 g (1/4 oz) coriander
2 litres (7 pts) court bouillon
32 langoustines
2 limes
60 g (2 oz) extra virgin olive oil
salt & pepper
30 ml (1 oz) balsamic vinegar
Preheat oven to 150 °C (300 °F)
Thinly slice the aubergine and lay the slices on a large baking tray. Bake in the oven until they become nicely golden brown. Remove them from the tray and leave to dry in an airy spot.
Rinse all the herbs and roughly chop, then place three-quarters of each type in a bowl. Set aside in the refrigerator until you come to make the salad.
Add the remaining herbs to the court bouillon and bring to the boil. Add the langoustines, still in their shells, and cook for just 20-30 seconds. Remove them, drain and keep warm.
Squeeze the juice from 1 of the limes and mix it with the olive oil, salt and pepper to make a citronette. Peel the other lime and slice it into segments for garnishing.
Peel the langoustines. Remove the herbs from the refrigerator and add the langoustines to the bowl, then toss in the lime citronette. Arrange a portion of the salad on each plate and garnish with the crispy aubergine, the lime segments and a few drops of balsamic vinegar. Serve immediately.