Caesar chicory scoops
- Preparation and cooking time
- Total time
- Ready in 40-50 minutes
- Easy
- Makes 16-18
Ingredients
- 100g unsmoked bacon lardons
- 1 cooked chicken breast, without skin
- 1 Baby Gem lettuce
- 50g bought croûton, preferably small ones
- 4 tbsp Caesar salad dressing
- 2 tbsp freshly grated parmesan
- 16-18 medium sized chicory leaves (red and green together look stunning)
- parmesan shavings, to garnish
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.
