20 canapés
- 2 bulbs red chicory
- 30g chorizo, diced
- 100g smoked chicken, thinly sliced
- 1 handful basil leaves, roughly chopped
- 25g Parmigano-Reggiano cheese, to serve
Parmigiano-Reggiano Caesar salad leaf canapés
Parmigiano-Reggiano Caesar salad leaf canapés
40 min
Ingredients
Caesar Dressing:
- 1 egg yolk
- Juice of ½ lemon
- ½ tbsp finely chopped anchovies
- 1 garlic clove, crushed
- 3 tbsp olive oil
- 20g Parmigano-Reggiano cheese, grated
- 2 tbsp double cream
- ½ tbsp mascarpone cheese
- Salt and black pepper
Method
First, make the dressing by whisking together the egg yolk, lemon juice, anchovies and garlic clove and gradually whisk in the olive oil to thicken the mixture.
Add the grated Parmigano-Reggiano cheese and gradually whisk in the double cream, followed by the mascarpone cheese. Season to taste.
Assemble the canapés by taking leaves of the chicory and filling with a little dressing, followed by a few cubes of chorizo and plenty of smoked chicken.
Drizzle a little with more dressing over each canapé and top with chopped basil leaves and shaved Parmigano-Reggiano cheese before serving.
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