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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 48 |
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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. Ingredients:
8 cloves garlic |
1/2 cup olive oil, plus |
2 teaspoons olive oil |
2 12-inch baguettes, cut into 48 1/2-inch thick slices |
1/2 cup mayonnaise |
1 teaspoon finely grated lemon zest |
3 tablespoons lemon juice |
1 teaspoon worcestershire sauce |
1/2 cup grated parmesan cheese, plus shavings for garnish |
3 cups shredded breast from a large rotisserie chicken |
salt and ground black pepper |
4 cups baby salad greens, romaine, if possible |
Directions:
1. Adjust oven rack to center position and heat oven to 425 degrees.
2. 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.
3. 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.)
4. 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.)
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