Name: Caesar chicory scoops
Total time: 50 min
Yield: Makes 16-18
Cuisine: British
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

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Caesar chicory scoops

Caesar chicory scoops

Jo Pratt

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Makes 16-18

Easy

Total time: 50 mins

Ready in 40-50 minutes

A star rating of 4 out of 5.1 ratingRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: nutrition per scoop

kcal69
fat5g
saturates1g
carbs2g
sugars0g
fibre0g
protein4g
salt0.36g

low

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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A star rating of 4 out of 5.1 rating

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