Shrimp & Fig Salad Recipe

A healthy salad from The Silver Spoon cookbook.


1 lb. 2 oz. langoustines or jumbo shrimps
4 plum tomatoes, peeled, seeded, and coarsely chopped
Juice of 1/2 lemon, strained
Juice of 1/2 grapefruit, strained
Dash of Tabasco sauce
4 tbsp olive oil
1 melon, halved and seeded
4 fresh figs, peeled
1 bunch of arugula
Salt and pepper


Step 1: Bring a pan of lightly salted water to a boil. Add the langoustines or shrimps and cook for 2-5 minutes, until tender. Drain and peel, then set aside.

Step 2: Place tomatoes in a food processor with the lemon juice, grapefruit juice, and Tabasco, season with salt and pepper, and process to a purée.

Step 3: Pour the sauce into a bowl and gradually whisk in the olive oil. Using a melon baller or teaspoon, scoop out about 40 small balls of melon flesh.

Step 4: Using a dampened knife, cut each fig into four wedges. To serve, lightly toss together the arugula, figs, langoustines or shrimps, and melon balls. Spoon over the sauce and serve.

See more recipes from The Silver Spoon.

Reprinted with permission from The Silver Spoon, $59.95 (2011 Phaidon).



Edward Park