Langoustine, white bean and artichoke salad with pancetta crumb

Langoustine, white bean and artichoke salad with pancetta crumb

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

You will need to start this recipe a day in advance.

For the beans

Ingredients

Quantity Ingredient
250g dried cannellini beans
1/2 onion
1 small carrot
1 celery stick
thyme sprigs
parsley stalks
1 bay leaf

For the salad

Quantity Ingredient
20 medium to large langoustines
8 Braised artichokes
3/4 preserved lemon
1/2 bunch basil
bunch rocket

For the pancetta crumb

Quantity Ingredient
1/4 large ciabatta
2-3 tablespoons olive oil
4 slices pancetta

For the dressing

Quantity Ingredient
1 lemon
1/4 teaspoon dijon mustard
3 tablespoons extra virgin olive oil
a little bit clear honey
salt
freshly ground black pepper

Method

  1. Soak the beans overnight in plenty of cold water.
  2. When ready to cook, drain the beans, put into a medium saucepan and cover with fresh cold water. Peel and halve the onion, peel and slice the carrot and slice the celery. Add the vegetables to the beans with the thyme, parsley and bay leaf.
  3. Bring to the boil, lower the heat and simmer gently for 30–40 minutes until the beans are tender, but not breaking up. Allow them to cool in the liquor then drain, discarding the vegetables, liquid and aromatics.
  4. Meanwhile, cook the langoustines, then peel.
  5. To make the pancetta crumb, heat the oven to 180ºC. Break the ciabatta into pieces and toss in a bowl with the olive oil. Transfer to a roasting tin with the pancetta and roast in the oven for 10–15 minutes, or until the pancetta has crisped and released its oils and the ciabatta has soaked up the fat, crisped and become golden. Remove and set aside to cool.
  6. Transfer both the ciabatta and the pancetta to a food processor and pulse a few times to create very large, coarse crumbs. Set aside.
  7. Drain the artichokes, pat them dry and cut into halves or quarters; set aside. Cut out and discard the flesh from the preserved lemons and very thinly slice the rind. Tear the basil leaves.
  8. Put the cooked, drained beans in a bowl and add the artichokes, sliced lemon rind, langoustine tails, torn basil and rocket.
  9. For the dressing, juice the lemon and put 1 tablespoon juice in a bowl with the mustard. Whisk in the olive oil and a drizzle of honey, to taste. Season with salt and pepper to taste.
  10. Pour the dressing over the beans, artichokes and langoustines and toss to coat evenly. Divide between 4 plates and sprinkle 1 tablespoon or so of the pancetta crumb over each salad.

Note

  • Tinned cannellini beans can be used in place of dried (rinse them well under cold water first). And if fresh baby artichokes are unavailable you could use marinated artichokes instead of braising your own.

Variations

  • Tiger prawns or freshwater crayfish can be substituted for the langoustines.
Tags:
Leiths School of food and wine
cookery course
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