Classic Caesar salad undergoes a buffet-ready makeover, here served in crispy crouton cups.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 20 min
Active:
30 min
Yield:
12 cups
Level:
Easy
Total:
1 hr 20 min
Active:
30 min
Yield:
12 cups
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Position an oven rack in the middle of the oven and preheat to 300 degrees F.

Stir the butter, grated garlic and Italian seasoning in a small bowl until combined. Use a rolling pin to flatten out each slice of bread. Trim the edges to remove the crusts and make each slice into a 3-inch square. Brush both sides of each slice with the butter mixture. Press one slice into each cup of a 12-cup muffin pan, so that the bread is completely covering the bottom and the corners are coming up the sides of the cup. 

Bake until golden brown, 20 to 30 minutes. Let cool in the muffin pan 15 minutes, then transfer the crouton cups to a rack to cool completely; they will crisp up as they cool. 

Using a vegetable peeler, shave 12 small Parmesan curls onto a small plate. Finely grate the remaining Parmesan (you will need 3 tablespoons) and set aside.

Mound the anchovies, chopped garlic and 1 teaspoon salt on a cutting board. Using the side of a chef's knife, mash and chop the anchovies and garlic until well combined, then continue to work the mixture, holding the knife blade at an angle, until a smooth paste forms. 

Whisk the egg yolk, lemon juice and mustard together in a medium bowl. Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into the yolk mixture. Continue, going slowly, until all the oil has been used and the mixture looks thick and creamy. Add the anchovy mixture and the grated Parmesan and whisk until smooth. Taste and adjust the seasoning with salt if needed.

Toss the lettuce, chicken and half of the dressing in a large bowl, then taste and add additional dressing if desired. Mound some salad inside each crouton cup, then top each with a Parmesan curl and serve.

Categories:

My Private Notes

Add a Note
More from:

Summer Parties

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Bruschetta

Recipe courtesy of Ree Drummond

Mini Watermelon Cake Cups

Recipe courtesy of Food Network Kitchen

Fiesta Chicken Taco Cups

Chicken Salad in Toast Cups

Recipe courtesy of Jamie Deen

Grilled Corn, Bacon and Chile Crostini

Recipe courtesy of Anne Burrell

Fettunta with Prosciutto

Recipe courtesy of Ina Garten

Grilled Garlic Bread

Recipe courtesy of Bobby Flay

Beet Sliders

Recipe courtesy of Chuck Caplener|Jared Nuttall

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories