Chicory salad with cray fish and pomegranate
Equipment
- champagne coupe glasses
Ingredients
- 2 pieces chicory Belgian andive
- 1 handfull lamb's lettuce
- 1 handfull arugula
- 2 tblspoon pomegranate seeds
- 10 cray fish
- 2 tea spoon capers
- 1 tea spoon fish eggs trout or salmon eggs
- 3 tbl spoon honey liquid
- 2 tea spoon grain mustard
- 1 tbl spoon olive oil
- 1 tea spoon rice vinegar
- 2 tea spoon chives
- salt and pepper
Instructions
- First we make the dressing:Stir together the liquid honey, grain mustard, olive oil and rice vinegar. Season a little with salt and pepper.
- Cut the chicory into fine slices. Mix ¾ of the dressing with the chicory and capers. (The capers are optional, omit them if you're not a fan)
- Fill the bottom of the glasses with a mixture of the arugula and lamb's lettuce. Spoon a lot of the chicory mixture on top.
- Divide the crayfish among the glasses as well as the pomegranate seeds and the fish eggs. Drizzle over the rest of the dressing and finish with some finely chopped chives.
Notes
Foodblog
by Patricia
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across…
In my blog you will get to know my healthy Mediterranean fusion cuisine!
Buen provecho!
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