Caesar Salad Wonton Cups

Method7 steps · about 30 min

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Fit one wonton wrapper into each of twelve holes of a standard-size muffin tin. Lightly spray the wrappers with olive oil. Bake for 8–12 minutes, checking from 8 minutes, until golden and crisp, then set the cups aside to cool.

   Bake the wonton cups · 8 minUses 12 wonton wrappers · Light spray for the twelve wrappers

2. 2

   Step 2: While the cups bake and cool, heat a small non-stick pan over high heat. Lightly spray it with olive oil, add the diced bacon and sauté until crisp and cooked through. Lift the bacon out and drain it on absorbent paper.

   Uses Light spray for cooking the bacon · 1½ bacon rashers, diced

3. 3

   Step 3: Return the pan to medium-high heat and lightly spray it with olive oil. Add the finely diced bread (¼ cup) and shake or stir the pan until the pieces are evenly browned. Lift out the mini croutons, scatter over the pinch of crouton salt and set aside.

   Uses Light spray for cooking the mini croutons · ¼ cup bread, finely diced, preferably stale · 1 pinch salt for the mini croutons

4. 4

   Step 4: Blend the minced garlic (1), anchovies, lemon juice (2 tbsp), Dijon mustard (1 tsp), Worcestershire sauce (1 tsp), mayonnaise (1 cup), separate ½ cup dressing Parmesan, ¼ tsp dressing salt and black pepper until smooth. Add a tiny splash of milk only if the dressing is too thick.

   Uses 1 garlic clove, minced · 2 anchovy fillets · 2 tbsp fresh lemon juice · 1 tsp Dijon mustard · 1 tsp Worcestershire sauce · 1 cup mayonnaise, preferably whole-egg · ½ cup freshly grated Parmesan for the dressing · ¼ tsp salt for the dressing

5. 5

   Step 5: Put the shredded lettuce, diced ready cooked chicken (1 cup) and drained crisp bacon in a bowl. Measure 6–8 tbsp of the prepared Caesar dressing into the bowl, to taste, and toss gently to coat. Refrigerate the unused dressing separately.

   Uses 2½ cups shredded cos / romaine lettuce · 1 cup ready cooked chicken, diced · Drained crisp diced bacon · 6–8 tbsp prepared dressing for the twelve salad cups

6. 6

   Step 6: Divide the dressed salad among the twelve cooled wonton cups. Top with the mini croutons and a pinch of Parmesan from the separate 2 tbsp topping allowance. Sprinkle with the optional chopped parsley (2 tsp).

   Uses Twelve baked cooled wonton cups · Dressed chicken Caesar salad · Salted mini croutons · Parmesan from the 2 tbsp topping allowance · 2 tsp finely chopped fresh parsley, optional for garnish

7. 7

   Step 7: Serve the twelve filled cups immediately, while the wonton shells and croutons are crisp.

   Uses Twelve assembled Caesar salad wonton cups