(serves 6)

16 cooked langoustines peeled(500g)
1 sml carrot ribbon sliced
½ iceberg lettuce shredded
1 med cucumber peeled halved lengthways seeded thinly diagonally sliced
2/3 spring onions halved thinly diagonally sliced 1 ncelery peeled thinly diagonally sliced
optional topping(s): 4/6 whole langoustines cooked/2 harboiled eggs cooled quartered/can white
asparagus drained
dressing:
¼ cup extra virgin oil
2 tbsp malt vinegar
2 tbsp light soy sauce
2tsp white sugar

dressing:
in sml bowl mix oil/sugar, then mix in vinegar/soy

salad:
in lge bowl combine all ingredients, pour over dressing, toss well, serve plated immediately (salad does not keep well) arrange optional topping(s)