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Calf's Foot and Langoustine Salad Recipe
Flavors of France
Cooking time: 2 1/2 hours
Total time: more than 2 hours
Preparation time: 30 minutesCooking time: 2 1/2 hours
Difficulty: Easy
Ingredients
Ingredients for 4 servings
- 1 calf's Feet (Trotters), halved
- 1 bouquet garni
- 500 g (18 oz.) raw Langoustine, scampi or Dublin Bay Prawns
- 5 small spring onions
- 100 g (3 1/2 oz.) arugula
- 1/2 tbsp. sesame seeds
- 1 tbsp. sesame oil
- Salt and pepper
Vinaigrette
- 1 tbsp. Sherry vinegar
- 2 tbsp. sunflower oil
- 1 tbsp. sesame oil
- 1/2 tbsp. sesame seeds
- Salt and pepper
Method
- Bring a pot of salted water to a boil; add the bouquet garni and the calf's foot. Cover and cook gently for 2 1/2 hours. Drain and remove the meat.
- Peel the raw langoustines. Heat a skillet with some sesame oil and sauté the langoustine tails for 5 minutes.
- Add the meat from the calf's foot, sprinkle with sesame seeds, salt and pepper. Sauté for 2 minutes, stirring often.
- Place the arugula on four plates; add the thinly sliced spring onions and place the langoustines and calf's foot meat on top.
- Drizzle with the vinaigrette, prepared from the ingredients listed.
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