Ingredients

  • 4 heads of Belgian chicory
  • 1 red pointed pepper
  • 1 yellow pointed pepper or capsicum
  • 100 gr green asparagus
  • 15 gr parsley, chopped
  • olive oil (to fry)
  • 250 gr smoked salmon
  • salt and pepper

Dressing ingredients

  • juice of 1/2 a lemon

Author of this recipe

Love my Salad

Love my Salad

Community organisation

Everyone loves salads! Love my salad is about fun, joy and vitality - helping to change the image of vegetables. Read more
Total votes: 97

Chicory boats filled with smoked salmon, sweet pointed pepper cubes and crunchy asparagus. Let's start a party!

Preparation

Separate the chicory into individual leaves.
Cut the pointed peppers in small cubes
In a skillet or a wok, heat the oil over high heat. Add the asparagus, salt, and pepper. Cook, stirring often, for 3 minutes. Leave aside.
Then, add the capsicum cubes and cook for 5 minutes, after 3 minutes, add the parsley
Leave it aside to cool down
Spoon a little of pepper/capsicum mixture into each chicory leaf, and place some salmon and asparagus on top
Bring to taste with salt and pepper and drizzle each boat with some lemon juice
Enjoy!

Related salads chosen by others

Witlof with hummus and goat's cheese

Witlof with hummus and goat's cheese

50 People like this recipe
Small tarte tatins with chicory

Small tarte tatins with chicory

113 People like this recipe

Want to stay up-to-date? Subscribe to our newsletter!