Langustine and green bean salad
6 servings
30 minutes
This exquisite salad of langoustines and green beans is a true embodiment of the elegance of French cuisine. Langoustine, whose tender meat has long been considered a symbol of luxury, combined with crunchy beans creates a harmony of flavors and textures. A light yet rich mustard-based dressing with wine vinegar and olive oil adds zest and depth to the dish. This salad is perfect for both a romantic dinner and formal receptions where sophistication and taste are paramount. Its presentation—a picturesque combination of greens, seafood, and sauce—makes it worthy of the finest restaurants in Paris. It is not just a dish but a true gastronomic delight reflecting the spirit of French culinary art.
1
Boil the green beans in salted water, cool, and dry.
- Green beans (string beans): 300 g
2
Boil the lobsters in salted water for 7 minutes, remove the shell, and cut into pieces.
- Spiny lobster: 3 pieces
3
Wash and dry the lettuce leaves.
- Lettuce: 1 piece
4
Make a sauce from mustard, wine vinegar, and olive oil, blend with pieces of 1 langoustine until smooth, season with salt and pepper.
- Mustard: 1 tablespoon
- Wine vinegar: 2 tablespoons
- Olive oil: 60 ml
- Spiny lobster: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Lay out the lettuce leaves, then add the green beans, followed by pieces of langoustine, and drizzle with sauce.
- Lettuce: 1 piece
- Green beans (string beans): 300 g
- Spiny lobster: 3 pieces
