Caesar chicory scoops
Makes 16-18
Easy
Total time:
Ready in 40-50 minutes
Chicory leaves make great edible spoons, especially when filled with a delicious chicken Caesar salad
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- 100g unsmoked baconlardons
- 1 cooked chickenbreast, without skin
- 1 Baby Gem lettuce
- 50g bought croûtonpreferably small ones
- 4 tbsp Caesar salad dressing
- 2 tbsp freshly grated parmesan
- 16-18 medium sized chicoryleaves (red and green together look stunning)
- parmesanshavings, to garnish
Nutrition: nutrition per scoop
- kcal69
- fat5g
- saturates1g
- carbs2g
- sugars0g
- fibre0g
- protein4g
- salt0.36glow
Method
step 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.
step 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.
