A charming party starter!
Caesar Salad Wonton Cups
Chef Jamie Teigen
20 minutes
25 minutes
American
Snacks & Starters
If you can't find wonton wrappers, you can use grated or shredded Parmesan cheese. You'll still want to cut everything finely so that it fits nicely into the cups.
Ingredients
- 12 wonton wrappers
2 ½ cups romaine lettuce, shredded
¼ cup bacon bits
¼ cup day old bread, diced finely
- 2 tbsp parmesan cheese, freshly grated
- 2 tsp fresh parsley, finely chopped
Salt, to taste
Olive oil spray (or use a pastry brush)
blank
- 2 garlic clove, minced
- 2 anchovy fillets or 1 tsp anchovy paste
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup mayonnaise, preferably whole egg
½ cup freshly grated parmesan cheese
Milk, to adjust consistency (1-2 tbsp)
½ tsp salt
Black pepper, to taste
Directions
Preheat your oven to 350°F. Fit the wonton wrappers into the cups of a muffin or cupcake tin.
Spray (or brush) wontons lightly with olive oil. Bake for 8-12 minutes, until golden and crispy. Remove from oven and set aside to cool.
Heat a small nonstick pan over high heat. Add bacon and sauté until crispy, then remove and drain on on paper towels.
Return pan to stove, reduce heat to medium high. Add diced bread. Stir to brown evenly. Remove mini croutons from pan, add a pinch of salt and set aside.
blank
Combine dressing ingredients in a blender or food processor and blend until smooth. If it seems too thick, use a tiny splash of milk to adjust the consistency.
Add shredded lettuce and bacon to a bowl with 6-8 tbsp of dressing and toss gently to combine.
Divide salad between cooled wonton cups, top with croutons, a pinch of parmesan and a sprinkle of parsley.
- Serve immediately!