Caesar chicory scoops

• unsmoked bacon↗100g g

  lardons

• cooked chicken↗1

  breast, without skin

• Baby Gem lettuce↗1
• bought croûton50g g

  preferably small ones

• Caesar salad dressing4 tbsp tbsp
• freshly grated parmesan2 tbsp tbsp
• chicory↗16-18 medium sized

  leaves (red and green together look stunning)

• parmesan↗

  shavings, to garnish

Step-by-step instructions

1. 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. 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.