Chicory boats: 3 delicious ways
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!
Ingredients
Chicory with surimi crab salad
- 10 ml water
- 10 ml lemon juice
- 1 tablespoon sugar
- ½ red chili pepper without seeds, chopped in small pieces
- 150 grams fake surimi crab cut into small pieces
- ¼ cucumber deseeded and finely chopped
- cress garnish optional
- 2 chicory
Chicory boats with egg salad
- 3 eggs hard boiled
- 2 tablespoons mayonnaise
- pinch paprika powder
- 3 tablespoons yogurt
- ⅛ teaspoon garlic powder
- 1 teaspoon chives finely chopped
- 2 chicory
Chicory boats with shrimps
- ½ teaspoon harissa
- 1 shallot finely chopped
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 100 grams shrimps
- 2 chicory
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.
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