Salad of red chicory and grey shrimp

Hello.
Today I made a salad with red chicory.

Salad of red chicory and grey shrimp

Ingredients
2 red chicory (Chicon rouge / rood witloof)
125 g grey shrimp (crevettes grises / noordzee garnalen)
1 tablespoon mayonnaise ( mayonaise a base d'huile d'olive / mayonaise met olijfolie)
2 tablespoons cocktail sauce (cocktail sauce light / lichte cocktailsaus)
5 chives (ciboulette / bieslook)
* (translations in French / Flemish)

Preparation
Cut the bottom of red chicory and peel off the leaves one by one. Arrange on a dish
Mixed the cocktail sauce, mayonnaise and chopped chives. Add the shrimps to the mixture
Put the mixture on the chicory leaves
Decorate with chives

Chicory is one of the famous Belgium vegetables and comes in 3 colors (yellow, red, green). For my guests, I prepare this salad as snack with Prosecco or dry white wine. It’s really refreshing. Enjoy!

Broad bean salad with poached egg

Hello.
Today’s salad uses broad beans

Broad bean salad with poached egg

Ingredients
2 eggs (oeuf / ei)
1 tablespoon vinegar (vinaigre / azijn)
100 g fresh or frozen broad beans (fèves / tuinbonen) 100g
50 g mangetout (mange-tout / sluimerwten)
Sesame oil (huile de sesame / sesamolie)
Worcestershire sauce
White sesame (sesame blanc / witte sesam)
Salt & pepper
* (translations in French / Flemish)

Preparation
Boil 1 liter of water in a pot, and add the vinegar. Turn the heat to medium, break the eggs in a small bowl and pour gently into the pot
Boil 2 to 3 minutes, remove the eggs and dry them on kitchen paper
Lightly boil the broad beans and peel them
Boil mangetout for 2 minutes
Arrange mangetout in the center of the plate, surround them with the broad beans
Add salt & pepper and sesame oil
Put the poached egg on top of the silk sheath. Add salt & pepper and sesame oil on the egg
Add Worcestershire sauce
Sprinkle with white sesame seeds

Now it’s the season of fresh broad beans, but you can always buy frozen broad beans in the supermarket. Today, I prepare this salad with my homemade cheese buns. It’s a nice combination for brunch.

Star fruit and pear salad

Hello.
Today I present a fruit salad.

Star fruit and pear salad

Ingredients
1 star fruit (Carambola / sterfruit)
1 nasi pear (Poire nashi / nashi peren)
Olive oil (huile d'olive vièrge extra / olijfolie extra vierge)
Raspberry White Wine Vinegar (vinaigre de vin blanc aux framboise / witte wijnazijn met frambozen)
Powdered sugar (sucre impalpable / bloemsuiker)
* (translations in French / Flemish)

Preparation
Cut the star fruit in slices of 2 ~ 3mm thickness
Peel the pear, cut into four quarters, remove the seeds and slice thinly
Decorate the star fruit around the nasi pear slices
Pour a small amount of raspberry white wine vinegar and olive oil and sprinkle the whole with powdered sugar

Today I served this recipe on a glass dish. If used as a dessert, you can add some ice cream.

Beet and feta cheese salad

Hello.
Today I present a beet salad.

Salad of beet and feta cheese

Ingredients
Three cooked beets (Betteraves rouges / rode biet)
Olive oil (huile d'olive vierge extra / olijolie extra
appropriate vierge)
Red wine vinegar (vinaigre de vin rouge / rode wijnazijn)
Salt & pepper
2 crops romaine lettuce (laitue romaine / romeinsesla)
100 g feta cheese
(Translations in French / Flemish)

Preparation
Cut the beets into cubes. Mix with olive oil, red wine vinegar, salt & pepper
Arrange romaine lettuce around the beet cubes
Cut goat cheese and sprinkle on top of beet cubes

This time, I used cooked beets which you can buy in the store (vacuum packed). You can also use fresh beets and boil by hot water until they become tender.
Mix all ingredients just before serving. Feta cheese changes color to pink, so lovely.

Tartare of smoked salmon served with cucumber tagliatelle

Hello.
Today’s salad is a smoked salmon tartare.

Tartare of smoked salmon served with cucumber tagliatelle

Ingredients
200 g Norwegian smoked salmon (saumon fumé de Norvège /
gerookte zalm van Noorwegen)
1 tablespoon capers (capres au vinaigre / kappertjes in azijn)
2 tablespoons olive oil (huile d'olive vièrge extra / olijfolie extra vièrge)
½ lime (lime / limoen)
Salt & Pepper
1/4 cucumber (comcombre / komkommer)
Olive oil as appropriate
(translations in French / Flemish)

Preparation
Chop the smoked salmon and capers
Mix olive oil, lime juice, salt & pepper
Place a patissery cutter on a plate; fill it with the chopped salmon; remove the cutter
Top off with chopped capers and parsley.
Cut longitudinal slides from the cucumber, sprinkle with salt, fold in half
Sprinkle with olive oil & lime dressing

To eat as the main course, increase the quantity of salmon. If you use carrots instead of cucumber for the tagliatelle, you can arrange the carrot slices like flower petals around the salmon. It’s so cute.