Artichoke, Pear, and Langoustine Salad with Orange Citronette

Salads | Yugoslavian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Artichoke, Pear, and Langoustine Salad with Orange Citronette

Ingredients

Langoustines - 2 pieces
Grated Pecorino Pepato Cheese - 0.5 oz
Artichokes in Oil - 1.8 oz
Pears - 2.1 oz
Marinated cherries - 1.8 oz
Romaine lettuce - 1.1 oz
Thyme - 1 sprig
Ocean salt - to taste
Ground Black Pepper - to taste
Olive Oil - 0 fl oz
Orange juice concentrate - 0 fl oz

Step by Step guide

Step 1

Tear the romaine lettuce into segments, cut the cherry tomatoes in half, peel and slice the pear, and cut the artichokes in half. Clean the langoustines and sauté them in olive oil for 2-3 minutes, seasoning with salt and pepper. Slice the pecorino cheese thinly.

Step 2

Prepare the citronette by mixing olive oil with orange juice and thyme leaves.

Step 3

Combine all the ingredients, dress with the citronette, plate it, and garnish with pecorino petals and the shell of the langoustine. Decorate with green oil and balsamic sauce. For symmetry, add a caper with the stem.