Caesar chicory scoops

Caesar chicory scoops

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Cooking time

Ready in 40-50 minutes

Skill level

Easy

Servings

Makes 16-18

Chicory leaves make great edible spoons, especially when filled with a delicious chicken Caesar salad

Nutrition and extra info

Nutrition info

Nutrition nutrition per scoop

kcalories
69
protein
4g
carbs
2g
fat
5g
saturates
1g
fibre
0g
sugar
0g
salt
0.36g
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Ingredients

  • 100g unsmoked bacon lardons
  • 1 cooked chicken breast, without skin
  • 1 Baby Gem lettuce
  • 50g bought croûtons, preferably small ones
  • 4 tbsp Caesar salad dessing
  • 2 tbsp freshly grated parmesan
  • 16-18 medium sized chicory leaves (red and green together look stunning)
  • parmesan shavings, to garnish

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Method

  1. Slowly fry the lardons in a small frying pan until they are crisp. Remove from the pan and leave to cool on kitchen paper to absorb any excess fat. Finely shred the chicken and lettuce. Place in a bowl and add the croûtons, dressing, parmesan and cooled lardons. Season with some freshly milled black pepper, then mix everything gently together.
  2. Spoon the Caesar salad on to the chicory leaves, leaving the base ends free (to act as handles). Sprinkle with parmesan shavings and grind black pepper over the top, then arrange on a plate and they are ready – it’s as simple as that.

Recipe from Good Food magazine, January 2004

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Comments

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gena_g's picture

I love it!!...looks nice

darren_holmes's picture
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A very simple and easy recipe. Recommended!

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