Name: Salad of figs, scampi arrosto and salsa delicata
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 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

Salad of figs, scampi arrosto and salsa delicata

Australian Gourmet Traveller recipe for salad of figs, scampi arrosto and salsa delicata.

Serves 4

Prep

20M

Cook

10M

Total

30M

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Ingredients

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

Method

Main

1.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.

2.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.

3.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.

Recipe / styling by Lisa Featherby

Styling by Lucy Tweed

Ingredients

Method

Main

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