Description
These party-perfect Caesar Salad Wonton Cups are filled with bright crunch, salty cheese, and a tangy garlic dressing, all packed into crispy pastry shells.
Ingredients
Scale
- 24 wonton wrappers
- 15 ml (1 tbsp) extra-virgin olive oil
- 200 g (about 4 cups, loosely packed) romaine lettuce, thinly sliced
- 60 g (½ cup) Parmesan Reggiano, finely grated
- 120 g (½ cup) plain mayonnaise
- 6 g (1 tsp) anchovy paste
- 15 ml (1 tbsp) fresh lemon juice
- 1 clove garlic, minced
- 5 ml (1 tsp) Dijon mustard
- 5 ml (1 tsp) Worcestershire sauce (optional)
- Black pepper, to taste
- 50 g (1 cup) crouton pieces for garnish
- Salt, to taste
Instructions
- Preheat the oven to 190°C (375°F) and lightly brush muffin tin cups with olive oil.
- Press a wonton wrapper into each muffin cup to form a shell.
- Bake the cups for 6–8 minutes until light golden brown, rotating halfway through.
- Whisk together mayonnaise, anchovy paste, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce in a bowl.
- Toss the sliced romaine with grated Parmesan and just enough dressing until coated.
- Divide the dressed lettuce among the cups, adding crouton pieces and dusting with Parmesan before serving.
Notes
Store baked cups separately from the filling to maintain crispness. Reheat baked cups in the oven to re-crisp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 wonton cups
- Calories: 210
- Sugar: 1.5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg