Emmental coated surimi on colorful salad
Ingredients for two salads:
4 sticks of surimi
Favorite salad leaves
1 slice of raw beetroot
1 small carrot
1 teaspoon chives (dry or fresh)
Olive oil, mustard, dried chives, salt and lemon juice
Rinse and cut the salad into large strips (quantity for 2 portions) and place in a salad bowl. Peel and cut the avocado, carrot and beets into thin sticks, mince the radishes. Spread it all over the leaves. Sprinkle with fresh or dried chives.
Just before serving, prepare the surimi sticks. Cut each in half lengthwise. Heat a nonstick pan. Place here and there small heaps of grated Emmental cheese (about 1 tablespoon) making them as round shaped as possible. Once melted, place a piece of surimi in the middle of each cheese spot. Quickly wrap it with it. Remove it from the pan and proceed the same way with the other surimi sticks.
Finish the salad by placing the coated surimi sticks on top. Serve immediately with your preferred salad dressing or just emulsify some mustard, fresh lemon juice, olive oil and a pinch of chives as we do.