A beautiful way to present a lovely entrée with very little effort.
Ingredients
For the caesar salad
- 1 rasher bacon – diced
- 1 rasher bacon – diced
- 2½ cups shredded cos lettuce
- 1 cup diced cooked chicken
- ½ slice bread – diced
- Fresh herbs, to garnish (optional)
For the parmesan baskets
- 1⅓ cups grated parmesan
For the caesar mayo
- 1 cup mayonnaise
- ½ cup grated parmesan
- 2 anchovies
- 1 clove garlic – crushed
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon worcestershire sauce
- Salt and ground black pepper, to taste
- A little milk, if needed
Method
For the chicken caesar parmesan baskets
- 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.