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🍽️ Fresh Chicory Salad with Shrimp and Oranges

245 kcal · 30 min · 4 servings

Ingredients

• 2 large chicory
• 4 tbsp lemon juice
• 1 box garden cress
• 0.5 frisée lettuce
• 180 g deep-sea shrimp (kitchen-ready)
• orange slice
• 1 orange
• 150 g sour cream
• salt
• pepper (from the mill)
• 2 tsp freshly grated horseradish (alternatively from the jar)
• 40 g keta caviar

Instructions

1. 1. Carefully separate 12 large, whole leaves from the chicory heads.
2. 2. Cut the remaining chicory in half lengthwise.
3. 3. Remove the hard base at the bottom of the chicory.
4. 4. Finely chop the remaining chicory.
5. 5. Drizzle the chopped chicory with some lemon juice to prevent browning.
6. 6. Peel the orange using a sharp knife.
7. 7. Remove all white pith from the orange while peeling.
8. 8. Carefully cut out the orange segments along the membranes.
9. 9. Catch the dripping orange juice in a small bowl.
10. 10. Squeeze the empty orange peels by hand to extract more juice.
11. 11. Cut the cress from the stems.
12. 12. Wash the frisée lettuce thoroughly.
13. 13. Remove any damaged or wilted leaves from the frisée.
14. 14. Spin the frisée dry.
15. 15. Tear the frisée leaves into bite-sized pieces.
16. 16. Mix the sour cream with the collected orange juice.
17. 17. Add salt, pepper, and horseradish to the sauce.
18. 18. Finally, adjust the seasoning of the sauce with salt and pepper to taste.
19. 19. Decoratively arrange the chopped chicory on the large chicory leaves.
20. 20. Add the cress and frisée to the leaves.
21. 21. Distribute the shrimp and orange segments over the salad.
22. 22. Garnish the salad with halved orange slices.
23. 23. Add a little caviar as decoration.
24. 24. Drizzle the finished salad with some of the prepared sauce.
25. 25. Serve the remaining sauce separately on the side.

Nutrition per serving

• kcal: 245
• Protein: 21 g · Fett/Fat: 9 g · Carbs: 19 g