To make the Parmesan Baskets, preheat the oven to 180°C (160°C fan bake). Line 2 baking trays with baking paper. Place a Texas muffin tray or 2 similar shape bowls upside down to use for shaping the baskets.
Place ⅓ cup parmesan on each prepared tray and spread out to make a circle (only cook 2 at a time as they require attention to shape after they are cooked).
Bake for 12–15 minutes. Remove from the oven and leave to cool for 1 minute, then drape each parmesan circle over the base of a muffin cup or bowl to make a basket shape. Leave to harden while you repeat using the remaining parmesan.
To make the Caesar Mayo, blitz all the ingredients in a blender until smooth. If it seems too thick, thin with a little milk. Set aside.
To make the salad, fry the bacon in a little oil. Transfer to a large bowl, add the lettuce, chicken and Caesar Mayo and toss to combine.
To make the croutons, add the bread cubes to the pan you cooked the bacon in and fry until golden, adding a little extra oil if required.
To serve, divide the salad between the Parmesan Baskets and top with croutons. Garnish with herbs, if desired.
A Table at Tangleby
In this exceptional book, it shares more than 170 delicious dishes, from simple snacks to dinner parties that are guaranteed to impress your guests.