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Nutrition: nutrition per scoop

  • kcal69
  • fat5g
  • saturates1g
  • carbs2g
  • sugars0g
  • fibre0g
  • protein4g
  • salt0.36g
    low
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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.

RECIPE TIPS
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.

Recipe from Good Food magazine, January 2004

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Comments, questions and tips (2)

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Overall rating

A star rating of 4 out of 5.1 rating

gena_g

I love it!!...looks nice

darren_holmes-2

A star rating of 4 out of 5.

A very simple and easy recipe. Recommended!

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