Caesar chicory scoops
Chicory leaves make great edible spoons, especially when filled with a delicious chicken Caesar salad
Difficulty and servings
Makes 16-18
Preparation and cooking times
Ready in 40-50 minutes
Low-fat
- 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.
- 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.
Preparing ahead
These can be prepared to the end of step 1, two hours in advance and chilled. Put together half an hour before serving.
Nutrition per scoop
69 kcalories, protein 4g, carbohydrate 2g, fat 5 g, saturated fat 1g, fibre 0g, salt 0.36 g
Recipe from Good Food magazine, January 2004.
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http://www.bbcgoodfood.com/recipes/1600/
http://www.bbcgoodfood.com/recipes/1600/
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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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Difficulty and servings
Makes 16-18
Preparation and cooking times
Ready in 40-50 minutes
Low-fat
Clever way to serve salad
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
Nutrition per scoop
69 kcalories, protein 4g, carbohydrate 2g, fat 5 g, saturated fat 1g, fibre 0g, salt 0.36 g
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23 April 2008
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29 September 2008
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