Crunchy chicory boats 3 x different: with a delicious surimi crab salad, with egg mousse and/or shrimp flavored in a vinaigrette. Great appetizers, try them yourself!
½red pepper without seeds, chopped in small pieces
150gramsfake surimi crab cut into small pieces
¼cucumber deseeded and finely chopped
cressgarnish optional
2chicory
Chicory boats with egg salad
3eggs hard boiled
2tablespoons mayonnaise
pinch paprika powder
3tablespoons yogurt
⅛teaspoon garlic powder
1teaspoon chives finely chopped
2chicory
Chicory boats with shrimps
½teaspoon harissa
1shallot finely chopped
3tablespoons olive oil
2tablespoons sherry vinegar
100gramsshrimps
2chicory
Instructions
Chicory boats with surimi crab
Put the water, lemon juice, sugar and peppers in a saucepan and heat it while stirring until the sugar is dissolved. Then turn the fire off and allow to cool to room temperature.
In a second bowl, mix the surimi and cucumber with the sauce.
Put 12 leaves of chicory before you and scoop some surimi crab salad on it.
Optional: Garnish with some cresh
Chicory boats with egg salad
Peel the eggs and mash them with a fork.
Mix the eggs with mayonnaise and paprika powder.
In a second bowl, mix the yogurt with the garlic powder and the chives.
Put the 12 leaves of chicory in front of you and spoon a teaspoon of egg mousse on top followed by a teaspoon of yogurt dressing.
Chicory boats with shrimp
Mix in a bowl of harissa, shalot, olive oil, vinegar and shrimp.
Put the 12 leaves of chicory before you and divide the shrimp over the chicory.