Salad with langoustines and Adyghe cheese

Salad with langoustines and Adyghe cheese is an unusual, but very interesting salad in terms of taste. Pear gives the salad a pleasant sweetness, peppers and lettuce leaves - freshness, and cubes of Adyghe cheese - a soft creamy accent. All ingredients successfully emphasize the tender meat of langoustines. Salad with langoustines and Adyghe cheese is quite suitable for a festive table. If you like unusual flavor combinations, then you will like this salad.

Ingredients

• Langoustines (15 pcs.)
• Adyghe cheese (about 210-230 gr.)
• Bulgarian pepper (1.5 large)
• Pear ("Abbate" or other sweet variety, 1.5 large)
• Frillis salad (1 large bunch)
• Olive oil (2-3 tablespoons)
• Sesame (about 15-20 gr.)
• Salt (to taste)
• Black ground pepper (to taste)
• Olive oil (1-1.5 tablespoons)
• Salt (to taste)
• A mixture of freshly ground peppers (a small pinch)
• Dried thyme (a small pinch)
• Lime (2 small)
• Garlic (1 large head)
• Thyme (2-3 large sprigs)
• Olive oil (2-3 tablespoons)
• Salt (to taste)
• Black pepper (freshly ground, to taste)
• Pink pepper (1/2-1 tsp)
• Coriander (freshly ground, 1/2-1 tsp)
• Butter (40-50 gr.)
• Olive oil (1.5-2.5 tablespoons)

Directions

1. Let's prepare all the ingredients. We completely defrost langoustines and remove their limbs, head and upper body segment, which contains internal organs. We cut the shell along the back and remove the esophagus. Rinse the langoustines thoroughly in cold water and dry them.
2. Bulgarian peppers, pears and lettuce wash and dry.
3. It is most convenient to cut off the limbs of langoustines and cut their shell with sharp kitchen scissors. The esophagus is easiest to remove by picking it up with a regular toothpick.
4. Combine finely chopped garlic, thyme leaves, lime juice, olive oil, freshly ground coriander, pink and black pepper, salt in a deep bowl and mix thoroughly. Put the langoustines in the marinade and mix well. Leave to marinate for 30-60 minutes at room temperature, stirring several times for a more even marination. Fry pickled langoustines over medium-high heat in a mixture of butter and olive oil for 1.5-2 minutes on each side.
5. We remove the stalks, seeds and partitions from bell peppers, and the cores from pears. Cut the bell peppers and pears into small thin sticks. Cut Adyghe cheese into small cubes and mix in a bowl with olive oil, salt, dried thyme, a mixture of freshly ground peppers and mix gently.
6. Add cubes of Adyghe cheese to a well-heated frying pan and fry over medium heat until golden brown.
7. Lettuce leaves cut or tear by hand, mix in a large bowl with chopped peppers and pears. Add salt and black pepper to taste, sesame seeds, season with olive oil and mix thoroughly.
8. Serve salad with langoustines and Adyghe cheese in portions: put vegetables on a plate, sprinkle with cubes of Adyghe cheese on top, put langoustines on top. Sprinkle lightly with sesame seeds and enjoy.
9. Bon appetit!