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Fine chicory salad

updated

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Ingredients for 4 servings:

  • 2 chicory
  • 150 g chicken, cooked
  • 50 g smoked salmon
  • 1 tbsp walnuts, chopped
  • 4 tbsp cream
  • 2 tbsp lemon juice
  • ½ tsp salt
  • 1 pinch of pepper
  • 1 pinch of sugar
  • 1 egg(s), hard-boiled, quartered
  • some walnuts, halved

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the bitter core from the bottom of the two chicory stalks and rinse the stalks thoroughly under running water. Then cut the lettuce into strips. Cut the chicken and salmon into strips and toss everything with the chopped walnuts. Mix the cream with lemon juice and season with the remaining spices. Pour over the salad ingredients, toss lightly, and arrange in a glass bowl. Serve garnished with egg quarters and walnuts.

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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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