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Salad of figs, scampi arrosto and salsa delicata

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

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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