Caesar salad with arugula & langoustine #67

Caesar salad with arugula & langoustine

This is a small caesar salad but I´ve replaced the lettuce for arugula for a bit more spice and it´s lightly dressed, what you´re looking for is a bit fresher salad but still with the classic taste. I left out the croutons and  added a cooked langoustine tail that goes really well with a salad.

Caesar dressing

2 anchovy fillets

1 egg yolk

1 clove of garlic

1/2 cup neutral oil, for example rapeseed oil

lemon juice, salt, pepper

olive oil

water

1-2 tablespoons of grated parmesan cheese

In a blender mix egg yolk, anchovy and garlic. Slowly add the oil until the dressing is thick. Season with salt, pepper and lemon juice. Finally mix in the parmesan cheese. Add a few drops of water to thin out the dressing, it should be a bit thinner than ordinary.

arugula salad

parmesan, shaved

black pepper

langoustine tails

Dress the arugula and plate, add the langoustine, add the shaved parmesan and season with black pepper.

Langoustines in chili butter and spinach # 63

Langoustines in chili butter and spinach

Langoustine tails, cooked and peeled
butter
fresh red chili
baby spinach
chives
lemon
salt, pepper

A very simple and delicious way to spice up langoustine, you can also do this with raw langoustines. Take out the shrimps about half an hour before serving so it´s not ice cold.

Rinse the spinach, slice the chili and chives. Brown butter in a pan and add the chili, let cook without burning for about 30 seconds squeeze in some lemon juice, season the butter with salt and pepper.

Put some spinach in the bottom of a plate, add the langoustine tails and sprinkle with chives, pour over the browned chili butter, serve.