When it comes to finger food, think outside the box. Caesar salad can be a delicious option too.
Cook prosciutto under medium grill for 1–2 minutes each side until crisp, remove and allow to cool.
To make the dressing, whisk together mustard, garlic, anchovy, lemon juice, mayonnaise and water in a bowl until well combined. Taste and adjust to your liking.
Add chopped chicken, spring onion and cheese to the dressing and mix.
When ready to serve, carefully separate the lettuce leaves keeping them whole to form cups. Wash and shake dry. Fill lettuce cups with chicken mixture, scrunch prosciutto and sprinkle over the top.
To help separate the lettuce leaves, remove the core from lettuce and fill the hole made in the middle with water. The leaves will fill with water and should fall away easily.
If you haven’t got time to make the dressing, don’t rule this dish out, pick up a Caesar dressing from the store.
To prepare ahead of time, mix all ingredients (except lettuce and prosciutto) in an airtight container and refrigerate for up to 24 hours. Spoon mixture into lettuce cups and sprinkle with prosciutto just before serving.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Summer TABLE is an interactive cookbook available from independent bookstores across Australia, Big W or at hellotable.com.au. RRP $34.95
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