Monday, 30 June 2008

Caesar Salad Parmesan Cups

1½ cups finely grated parmesan
3 cups chopped romaine lettuce
2 chicken breasts, cooked and
   chopped into bite size pieces
⅓ cup diced cooked bacon
For the Dressing
1 egg yolk
1 clove garlic
½ tsp mustard
1 tsp lemon juice
2 tbsp red wine vinegar
⅓ cup olive oil
3 tbsp parmesan cheese
salt and pepper to taste


  • Preheat the oven to 175 degrees Celsius
  • To make the dressing, place all of the above dressing ingredients in jar and shake vigorously until until well combined. 
  • Place lid on jar and store in the fridge until ready to use.   Give it a few seconds in the microwave if the dressing has congealed when it's time to use it.
  • Make the parmesan cups in batches of 2-3 at a time as you have to work quickly with them when they come out of the oven
  • To make the cups, place 2 heaping tablespoon mounds of grated parmesan on a parchment paper lined baking sheet. 
  • Make sure that the mounds are at least 2 inches apart. 
  • Flatten the parmesan mounds out to form circles approximately 3 inches wide in size.
  • Place the baking tray in the oven and bake for 5 minutes until parmesan begins to bubble and turn golden in colour
  • Remove from the oven and working as quickly as the heat of the parmesan lets you, peel each circle off of the tray and press into a muffin tin to form cups. 
  • Use a spoon to flatten the bottom of the cups and ensure all of the corners are pressed in.
  • If the parmesan circles begin to harden and become difficult to shape return them to the tray and place back in the oven for another 30 seconds or so to make them soft and more pliable.
  • Repeat with the remainder of the parmesan. 
  • This should make approximately 8-10 parmesan cups.
  • Do not to assemble the dish until right before serving to ensure the parmesan cups don't lose their crispness from the salad dressing.
  • In a bowl toss the lettuce with the chicken and bacon pieces.
  • Fill each cup with the salad and top with dressing.