Chicory Shrimp Salad

Ingredients

• 2 large chicory heads
• 4 tbsp Lemon juice
• 1 box garden cress
• 0.5 head frisée lettuce
• 180 g pre‑cooked deep‑sea shrimp
• orange slice
• 1 orange
• 150 g Sour cream
• Salt
• ground pepper
• 2 tsp freshly grated horseradish (or jarred substitute)
• 40 g Keta caviar

Instructions

1. 1.

   Separate 12 large chicory leaves from the stems, cut the remaining heads in half, trim off the stalks, chop the chicory and drizzle with lemon juice. Peel the orange with a sharp knife, removing all white membranes, and slice fillets along the segments. Catch the released juice and squeeze the leftover pulp by hand.

2. 2.

   Cut garden cress straight from the bed. Wash, rinse, dry, and tear frisée into bite‑size pieces.

3. 3.

   Whisk sour cream with the collected orange juice, salt, pepper, and horseradish; season to taste.

4. 4.

   Arrange chopped chicory, garden cress, frisée, shrimp, and orange fillets decoratively on the chicory leaves. Garnish with half‑sliced orange rounds and keta caviar, drizzle with a little salad sauce, and serve remaining sauce on the side.