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🥗 Fresh Chicory Mandarin Salad with Egg

410 kcal · 30 min · 4 servings

Ingredients

• 4 chicory
• 8 eggs
• 2 apples (e.g. Golden Delicious)
• 175 g mandarin (can)
• 150 g sour cream
• 2 tbsp crème fraîche
• 1 tsp curry powder
• salt
• cayenne pepper
• 2 tbsp roasted peanuts (chopped)

Instructions

1. 1. Wash the chicory heads thoroughly.
2. 2. Cut off the hard bottom base of the chicory heads.
3. 3. Gently separate the chicory leaves from each other.
4. 4. Reserve a few nice, whole leaves for decoration.
5. 5. Slice the remaining chicory into thin strips.
6. 6. Hard-boil the eggs.
7. 7. Briefly shock the boiled eggs in cold water.
8. 8. Peel the cooled eggs.
9. 9. Cut the eggs into quarters or small pieces.
10. 10. Wash the apples thoroughly.
11. 11. Cut the apples into quarters.
12. 12. Remove the core from the apple quarters.
13. 13. Slice the apple flesh into cubes or slices.
14. 14. Drain the mandarin oranges in a sieve.
15. 15. Catch the draining mandarin juice in a bowl.
16. 16. Whisk the sour cream with the crème fraîche.
17. 17. Add the curry powder to the cream mixture.
18. 18. Add 3 to 4 tablespoons of the collected mandarin juice.
19. 19. Stir the sauce until smooth.
20. 20. Season the sauce to taste with salt and pepper.
21. 21. Decoratively arrange the reserved chicory leaves around the rim of the plates.
22. 22. Place the remaining salad in the center of the plates.
23. 23. Drizzle the prepared sauce over the salad.
24. 24. Sprinkle the salad with roasted peanuts.
25. 25. Serve the salad immediately.

Nutrition per serving

• kcal: 410
• Protein: 19 g · Fett/Fat: 25 g · Carbs: 26 g