Artichoke, pear and langoustine salad with orange citronette
1 serving
20 minutes
This exquisite salad of artichokes, pears, and langoustines with orange citronette is a true gastronomic masterpiece inspired by the traditions of Yugoslav cuisine. The lightness of romaine lettuce harmoniously combines with the sweetness of pear and the spiciness of artichokes, while tender, lightly sautéed langoustines add an exquisite seafood note. Pecorino gives the dish a creamy texture, and the citronette made from orange juice, thyme, and olive oil fills the flavor with freshness and aroma. This dish is perfect for a summer dinner or festive table setting, delighting with its rich flavor nuances and elegant presentation. Garnished with capers and balsamic sauce, it not only pleases the palate but also looks stunning, turning any meal into a true culinary celebration.
1
Tear the romaine lettuce into segments by hand, cut the cherry tomatoes in half, peel the pear and slice it, 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 thinly.
- Romano lettuce: 30 g
- Cherry tomatoes: 50 g
- Pears: 60 g
- Artichokes in oil: 50 g
- Langoustines (scampi): 2 pieces
- Olive oil: 20 ml
- Sea salt: to taste
- Ground black pepper: to taste
- Pecorino cheese: 15 g
2
Preparing citronette - mix olive oil with orange juice and thyme leaves.
- Olive oil: 20 ml
- Orange juice: 10 ml
- Thyme: 1 piece
3
Mix all ingredients, dress with citronette, place on a plate, and garnish with pecorino petals and langoustine shell. Decorate with green oil and balsamic sauce. For symmetry, add a caper with a stem.
- Pecorino cheese: 15 g
- Langoustines (scampi): 2 pieces