Most cookbooks advise you to strip the leaves from the stems, but I find that’s a waste of parsley ... Whisk in the olive oil ...

In a bowl, mix together the oil, white wine vinegar, garlic and parsley in a bowl. Season, to taste, with salt and freshly ground black pepper. Add the langoustines and reserved langoustine shells ...

Add chives, parsley, tarragon, and celery leaves. Add pepper and stir to combine. Taste and adjust salt if needed. 2. Place lettuce and greens in a large salad bowl. Stir vinaigrette and spoon ...