Chicory salad with grapefruit and prawns

Chicory salad with grapefruit and prawns

Total: 25 min. | Active: 25 min.
lactose-free, gluten-free
Nutritional value / person: 245 kcal
, Fat: 18 g
, Carbohydrate: 8 g
, Protein: 11 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 grapefruit
1 organic lemon, use a little grated zest and all of the juice
4 tbsp olive oil
¼ tsp salt
a little pepper
2 red chicory (e.g. Trevisano), cut into strips
2 white chicory, whole leaves
some unsalted peanuts, chopped


oil for frying
12 raw jumbo prawns, peeled except for tail (organic)
½ tsp sea salt
a little pepper
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How it's done

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Slice off the top and bottom of the oranges, then peel all round the fruit down to the flesh. Cut out the fruit segments between the white membranes. Combine the lemon zest and juice with the oil, season. Mix in the chicory and grapefruit segments, arrange the salad on plates. Garnish with chopped peanuts before serving.


Heat a little oil in a wide-bottomed, non-stick frying pan. Reduce the heat, fry the prawns on a medium heat for around 1½ mins. on each side, remove, season, and serve on top of the salad.


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