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Chicory salad with crabs à la Gabi

updated

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Ingredients for 4 servings:

  • 500 g chicory, halved, bitter wedge removed, cut into 1 cm thick slices
  • 200 g cooked Arctic prawns
  • Salt and pepper, white, from the mill
  • 4 tbsp lemon juice, freshly squeezed
  • 125 g mayonnaise from a tube
  • 1 cup of cream yogurt
  • 1 bunch dill, fresh, finely chopped
  • 1 organic lemon(s), grated peel

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Combine chicory, shrimp, salt, pepper, and 2 tablespoons of lemon juice. Mix the remaining lemon juice with mayonnaise and yogurt, stir in the dill and lemon zest, and season with salt and pepper. Pour the dressing over the salad and fold in.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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