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Buy Parmesan cheese in a block. Use a grater for the salad cheese and a vegetable peeler for the garnish shavings.

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Recipe Summary

prep:
40 mins
cook:
10 mins
total:
50 mins
Servings:
48
Yield:
48 toasts
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Adjust oven rack to center position and heat oven to 425 degrees.

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  • 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.)

Tips

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

114 calories; protein 5.1g; carbohydrates 11.2g; fat 5.5g; cholesterol 8.2mg; sodium 156.7mg. Full Nutrition
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