It's so exciting having spring vegetables in season AND weather that makes you want to eat them! The croutons add texture and give the salad enough body that you don't feel like you've JUST had salad for dinner, the crab rounds out the seafoodyness from the langoustines.
Warm Langoustine and Broadbean Salad (serves 2 as a main course)
1 bag of salad leaves
1-2 ripe avocadoes
1 small tub white crab meat
100g broad beans (shelled weight)
1 bag of croutons
squeeze of lemon juice
10 raw, peeled langoustines
splash of olive oil
2 cloves of chopped garlic
lemon garlic mayonnaise made from: 1 eggyolk, olive oil until it feels right, a splash of boiling water, 1 clove chopped garlic, juice of a lemon and a squeeze of ketchup (because this is a posh prawn cocktail, really).
Divide leaves, cubes of avocado and crab meat between 2 large bowls and sprinkle with a squeeze of lemon.
Peel the second skin from the broad beans and boil until tender.
Pan fry the langoustines with the garlic and olive oil until opaque and pink.
Top the salad with the drained hot broadbeans, the langoustines and pan juices, the croutons and a good drizzle of lemon garlic mayonnaise.