Caesar Salad Cups

 

LETTUCE take a moment to appreciate these beautiful babies!!

Everything tastes better in miniature form! These are made using wonton wrappers as the cups. They bake crispy and golden with just a light spray of oil. A great shortcut for appetizers!

I love bite size food because they’re so cute. Plus the other big benefit of this recipe is that you can prepare all the elements in advance – including the wonton cups which stay crispy for days in an airtight container. Then on the day, you simply toss all the caesar salad ingredients in a bowl and spoon into the wonton cups.

And you know how the best part of CAESAR SALAD are the crunchy croutons? Well, you get even more crunch with these cups! Perfect crunch to greens ratio if you ask me.
 

INGREDIENTS

  • 12 wonton wrappers
  • 2 1/2 cups iceberg lettuce, shredded
  • 1 1/2 bacon, diced
  • 1/4 cup bread, diced finely (preferably stale)
  • 2 tbsp parmesan cheese, freshly grated
  • 2 tsp fresh parsley, finely chopped (optional - for garnish)
  • Salt
  • Olive oil spray

ingredients (Dressing):

  • 1 garlic clove, minced
  • 1 tbsp fish sauce
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 cup mayonnaise, preferably whole egg
  • 1/2 cup freshly grated parmesan cheese
  • Milk, to adjust consistency
  • 1/4 tsp salt
  • Black pepper

Instructions:

  • Preheat oven to 180˚C / 350˚F. Fit the wonton wrappers into each hole of a standard size muffin / cupcake tin Spray the wontons lightly with olive oil. Bake for 8 to 12 minutes, until golden and crispy. Remove from oven and set aside to cool.
  • Heat a small non stick pan over high heat. Spray with oil, add bacon and sauté until crispy, then remove and drain on absorbent paper towel.
  • Return pan to stove, reduce heat to medium high and spray pan with oil. Add finely diced bread. Shake pan (or stir) to brown evenly. Remove mini croutons from pan, scatter over a pinch of salt and set aside.
  • Place Dressing ingredients in a blender or food processor and whizz until smooth. If it seems too thick, use a tiny splash of milk to adjust the consistency.
  • Place lettuce and bacon in a bowl with 6 to 8 tbsp of dressing (depending on how much dressing you want to use) and toss gently to combine.
  • Divide the salad between the wonton cups, top with croutons, a pinch of parmesan and a sprinkle of parsley.
  • Serve immediately.
 
AppetizersAmna Tabba2 Comments