- 4 cups court bouillon
- 16 langoustine tails
- 1/2 lemon
- 8 baby artichokes
- 8 ounces taleggio cheese, without rind
- 1 cup seedless green grapes
- 1 cup extra-virgin olive oil
- 1/4 cup verjus
- Salt and freshly ground black pepper
- 4 cups baby frisee
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.
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.
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.
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.