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
Total votes: 11

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!

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