“Buy Parmesan cheese in a block. Use a grater for the salad cheese and a vegetable peeler for the garnish shavings.” - by USA WEEKEND Pam Anderson
Ingredients
Adjust Servings
Original recipe yields 48 toasts
Directions
- Adjust oven rack to center position and heat oven to 425 degrees.
- Mince garlic in a food processor or blender. With motor running, slowly add 1/2 cup of the olive oil. Continue to process for about 30 seconds, then strain oil through a fine-mesh strainer. Add 2/3 of the garlic back into the oil, and reserve remaining garlic for the dressing.
- Arrange bread on a wire rack set over a baking sheet. Brush garlic oil over bread. Toast until crisp and golden, about 7 minutes. Meanwhile, whisk mayonnaise, lemon zest and 2 Tbs. lemon juice, Worcestershire, grated Parmesan, and reserved garlic in a small bowl. (It can be covered and refrigerated for several hours.)
- When ready to serve, toss dressing with chicken; season to taste with salt and pepper. Toss salad with remaining 2 tsps. of olive oil, and salt and pepper to taste. Drizzle in remaining 1 Tb. lemon juice; toss again. Top each toast with a portion of greens, chicken and a Parmesan shaving. (Toasts can stand uncovered for up to 2 hours.)
Nutrition
Amount Per Serving (48 total)
- Calories
- 114 cal
- 6%
- Fat
- 5.5 g
- 8%
- Carbs
- 11.2 g
- 4%
Based on a 2,000 calorie diet
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