Chicorée Mandarin Salad with Egg

Ingredients

• 4 Chicory
• 8 eggs
• 2 apples (e.g., Golden Delicious)
• 175 g canned mandarin oranges
• 150 g Sour cream
• 2 tbsp crème fraîche
• 1 tsp curry powder
• Salt
• Cayenne pepper
• 2 tbsp roasted peanuts (chopped)

Instructions

1. 1.

   Wash, trim the tough core and separate the chicory leaves. Set aside some for garnish, slice the rest into strips. Hard‑boil the eggs, cool, peel, quarter and cut into pieces. Wash the apples, quarter, remove cores and cut quarters into pieces or slices. Drain the mandarins in a sieve, catching the juice. Whisk the sour cream with crème fraîche, curry powder and 3–4 tbsp of mandarin juice; season with salt and cayenne pepper.

2. 2.

   Line the rim of plates or bowls decoratively with chicory leaves and distribute the remaining salad ingredients over them. Drizzle the salad sauce on top and sprinkle with peanuts before serving.