← All recipes

🥗 Chicory Salad with Shrimp

507 kcal · 30 min · 4 servings

Ingredients

• 1 tsp honey
• 1 tsp medium-hot mustard
• 1.5 tbsp white wine vinegar
• salt
• pepper
• 5 tbsp rapeseed oil
• 1 tbsp poppy seeds
• 300 g green asparagus
• 1 bunch spring onions
• 2 grapefruits
• 1 small chili pepper
• 8 large shrimp (headless and shell-on)
• 2 chicory
• 1 red chicory (or radicchio)

Instructions

1. 1. Put honey, mustard, vinegar, salt, pepper, and 3 tablespoons of oil into a tall container. Blend everything with a hand blender until smooth (vinaigrette).
2. 2. Toast poppy seeds in a pan without fat and stir them into the vinaigrette while hot.
3. 3. Wash the asparagus and cut off the woody lower ends. Peel the stalks as desired using a vegetable peeler.
4. 4. Cut the asparagus stalks into 2 cm long diagonal pieces.
5. 5. Clean and wash the spring onions. Slice them diagonally into thin rings.
6. 6. Peel the grapefruit with a knife so that all white skin is removed. Cut out the fruit segments between the membranes and catch the juice in a bowl.
7. 7. Wash the chili pepper, halve it lengthwise, remove the seeds, and chop it very finely.
8. 8. Rinse the shrimp briefly, pat them dry, season with salt and pepper. Mix them in a bowl with the chili and 1 tablespoon of oil.
9. 9. Clean the chicory and separate the leaves from the core one by one. Wash them, shake them dry. Arrange them on a plate with the grapefruit segments and spring onion rings.
10. 10. Heat a non-stick pan. Add the chili shrimp with the oil and fry them over high heat for 3–4 minutes. Remove them and wipe the pan with kitchen paper.
11. 11. Heat the remaining oil in the pan, add the asparagus, and fry it for 1 minute while stirring constantly. Season with salt and pepper. Arrange the asparagus and shrimp on the salad plate. Blend the vinaigrette briefly again, pour it over the salad, and serve.

Nutrition per serving

• kcal: 507
• Protein: 27 g · Fett/Fat: 30 g · Carbs: 26 g