Caesar Chicory Scoops Recipes

CHICORY CHOCOLATE COOKIES

Steps:

• Whisk the eggs, oil, vanilla, melted chocolate and granulated sugar together in a large bowl until incorporated.
• Whisk together the flour, baking powder, chicory and salt in a separate bowl.
• Add the dry ingredients to the wet and stir until combined. Cover the bowl with plastic wrap and place in the refrigerator to chill for 2 hours.
• Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper. Add the powdered sugar to a small plate.
• Using an ice cream scoop, scoop up about 2 tablespoons of dough and roll in the powdered sugar until thickly coated, then place on the prepared sheet tray. Repeat with the remaining dough, spacing each cookie about 2 inches apart.
• Bake until set around the edges, 10 to 12 minutes. Let cool slightly, then remove from the sheet tray to cool on wire racks.

CHICKEN CAESAR SOUP

Steps:

• Make the soup: Preheat the oven to 400 degrees F. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the chicken broth, 3 cups water, the potato and the parmesan rind. Season the chicken with salt and pepper and add to the pot. Bring to a boil, then reduce the heat to medium and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs and let cool.
• Meanwhile, make the croutons: Combine the mayonnaise, grated parmesan, lemon juice, anchovies, hot sauce, garlic, a few grinds of pepper and 1 tablespoon water in a blender or food processor; puree until smooth.
• Cut the baguette in half lengthwise, then slice into 1/2-inch-thick pieces. Arrange on a baking sheet and brush with the mayonnaise mixture, reserving 2 tablespoons for topping. Sprinkle with the parsley, lemon zest and more parmesan; bake until golden, about 10 minutes.
• Add the lettuce and heavy cream to the pot and cook until the lettuce is tender, 8 to 10 minutes. Discard the parmesan rind. Transfer the soup to a blender and puree until smooth. Return to the pot and season with salt and pepper. Shred the chicken and add it to the soup; heat through over medium heat. Divide among bowls, drizzle with the reserved mayonnaise mixture and top with the croutons and more pepper.

CLASSIC CANADIAN CAESAR

Steps:

• Wet the rim of a cocktail glass with the lime wedge; set aside for garnish. Place celery salt in a small dish, and press the rim of the glass into the salt to coat. Add ice to the glass.
• Pour vodka, Worcestershire sauce, and hot pepper sauce over the ice; top with tomato-clam juice. Garnish with lime wedge and celery stick. Serve with a straw.

CAESAR CHICORY SCOOPS

Steps:

• 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.
• 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.

CAESAR CHICORY SCOOPS

Steps:

• Slowly fry the lardons in a small grying pan until they are crisp.
• REmove from the pan and leave to cool on kitchenpaper to absorb any excess fat.
• Finely shred the chicken and lettuce.
• Place in a bowl and add the croutons, dressing, parmesan and lardons.
• Season with some freshly ground pepper, then mix everything gently together.
• Spoon the Caesar salad onto the chicory leaves, leaving the base ends free to act as handles.
• Sprinkle with parmesan shavings and grind black pepper over the top.
• Arrange on a plate and they are ready to eat!

CHICKEN CAESAR WRAPS

Steps:

• Make a Caesar dressing by combining mayonnaise, 1 tablespoon Parmesan cheese, anchovies, lemon juice, garlic, Worcestershire sauce, and Dijon in a small food processor or blender. Pulse several times until mixture is well combined. Season with salt and pepper.
• Combine lettuce, chicken, remaining Parmesan, and olives in a salad bowl. Add Caesar dressing and toss ingredients until well coated.
• Divide chicken mixture evenly between naan breads and evenly distribute cherry tomatoes. Wrap naan breads around the chicken mixture and secure with a wooden toothpick if desired.