• 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

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

Total votes: 390


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

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