Salad of figs, scampi arrosto and salsa delicata

AT A GLANCE

  • Serves 4 people

Here scampi are roasted, hence "arrosto", and tossed in a simple salad dressed with a light pine nut and pistachio dressing. 

  • 16 scampi, halved lengthways
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 8 figs, halved
  • 2 cups (loosely packed) mesclun
  • 1 baby fennel bulb, thinly sliced on a mandolin
  • 1 golden shallot, thinly sliced
  • 1 tbsp tarragon, torn
  •  
  • Salsa delicata
  • 75 gm pine nuts
  • 40 gm pistachio nuts, plus extra coarsely chopped to serve
  • 100 ml extra-virgin olive oil
  • 75 ml chardonnay vinegar
01   For the salsa delicata, process nuts in a small food processor until finely chopped. Add oil, vinegar and 2 tbsp water, season to taste and process until smooth.
02   Preheat oven to 200C, toss scampi halves with oil and garlic in an oven dish and roast cut-side up until just cooked (6-9 minutes). Cool briefly, then pull meat from shells. Set aside.
03   Combine remaining ingredients in a bowl and season to taste. Add dressing to taste, then add scampi meat, toss to combine and sprinkle with chopped pistachio nuts just before serving.

Topics:

SHALLOTS, TARRAGON, AUTUMN, PINE NUTS, ITALIAN, PISTACHIOS, FIGS, SCAMPI, SALAD, SEAFOOD, FENNEL

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

LUCY TWEED , LISA FEATHERBY

FEATURED IN

Mar 2015

Mar 2015

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