• 1 oak leaf lettuce or red cabbage
  • 1 small endive
  • 1/2kg langoustines
  • 1 pomegranate
  • 6 tablespoons of extra virgin olive oil
  • 2 tablespoons of cider vinegar
  • 2 finely chopped spring onions
  • 1 hard-boiled egg
  • Salt and pepper
  • 1 tbsp cognac
  • 1 145g tin Arënkha Selection


  1. Put the langoustines in a saucepan with boiling water and salt, remove from the heat when it comes to the boil.
  2. Leave to stand for 8 minutes and leave to drain. Remove and leave to drain.
  3. In the vinaigrette (which is prepared the day before by crushing the chopped spring onion in a mortar with the egg, dill, salt and a pinch of pepper and adding the oil little by little and then the vinegar and cognac) marinate the langoustine medallions (cut the tails into 2-centimetre slices) in a cool place for at least 3 hours.
  4. Place the lettuce and endive leaves alternately on a serving dish with the pomegranate seeds on top and the medallions with their vinaigrette to which Arënkha Selection must be added.


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