Caesar chicory scoops

Caesar chicory scoops

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(1 ratings)

Ready in 40-50 minutes


Makes 16-18
Chicory leaves make great edible spoons, especially when filled with a delicious chicken Caesar salad

Nutrition and extra info

Nutrition: nutrition per scoop

  • kcal69
  • fat5g
  • saturates1g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein4g
  • salt0.36g
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  • 100g unsmoked bacon lardons



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 1 cooked chicken breast, without skin



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 Baby Gem lettuce
  • 50g bought croûton, preferably small ones
  • 4 tbsp Caesar salad dressing
  • 2 tbsp freshly grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 16-18 medium sized chicory leaves (red and green together look stunning)



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • parmesan shavings, to garnish



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments, questions and tips

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29th Sep, 2008
I love it!!...looks nice
23rd Apr, 2008
A very simple and easy recipe. Recommended!
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