Recipe courtesy of Luciano Pellegrini
Steamed Scampi with Artichoke and Taleggio Salad with a Verjus and Grape Dressing
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 422
- Total Fat
- 34
- Saturated Fat
- 8
- Carbohydrates
- 21
- Dietary Fiber
- 9
- Sugar
- 5
- Protein
- 12
- Cholesterol
- 20
- Sodium
- 840
- Total: 43 min
- Prep: 40 min
- Cook: 3 min
Ingredients
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
Directions
- 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.
- To serve, mound the salad in the center of a plate, top with a few langoustines and drizzle extra dressing over the top. Finish with freshly ground pepper. Serve immediately.
- 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.