Langostino Salad with Artichoke and Mozzarella with Candied Lemon
Langostino Salad with Artichoke and Mozzarella - Mixed lettuce, langostino (or shrimp), mozzarella, artichokes and candied lemon in a herb dressing.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 4 servings
- 1 lb langostino
- 1 1/2 cups chopped marinated artichokes
- 8 oz mozzarella cheese torn into bite size pieces
- 1/3 cup flat leaf parsley chopped
- 1/3 cup basil chopped
- 1/3 cup mint chopped
- 1/2 cup olive oil
- 1 clove garlic minced
- kosher salt and freshly cracked black pepper
- 1 lemon
- 3 tbsp sugar
- 1/2 head romaine lettuce rough chopped
- 1/2 head butter lettuce rough chopped
- balsamic syrup to drizzle over salad
Rinse and drain langoustino and artichokes. Chop artichokes into bite size pieces. Set both aside.
Use a vegetable peeler and shave off strips of lemon peel, avoiding the white pith. Then cut into thin strips and place in a small saucepan. Squeeze the lemon juice and add enough water to make 7 tablespoons total, pour over lemon peel and add sugar. Simmer for 15 minutes, stirring until the light syrup is reduced to one third and lemon is all sticky and coated. Set aside to cool.
Whisk together the olive oil, garlic, parsley, basil, mint, salt and pepper.
In a large salad bowl add both lettuces and toss to coat with half of the salad dressing. Arrange dressed salad greens on a platter, dot with torn pieces of mozzarella cheese, artichokes and langostino. Sprinkle the candied lemon pieces on top using a fork, drizzle balance of dressing and the optional balsamic syrup. Add freshly cracked black pepper on top and serve.
Calories: 623kcal | Carbohydrates: 18g | Protein: 31g | Fat: 46g | Saturated Fat: 11g | Cholesterol: 186mg | Sodium: 1055mg | Potassium: 177mg | Fiber: 3g | Sugar: 11g | Vitamin A: 56% | Vitamin C: 47.6% | Calcium: 33.5% | Iron: 10.7%