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Mini Chopped Caesar Salad Cups


  • 1 pound block of parmigiano-reggiano cheese (grated (about 4 cups grated))
  • 2 heads romaine lettuce (chopped)
  • 1 cup cubed sourdough bread (crust removed – day old bread works best)
  • 12 tablespoons olive oil
  • Salt
  • Pepper
  • 2 cloves garlic (minced)
  • 1/4 cup mayonnaise
  • 2 tablespoons dijon mustard
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon worchestire sauce
  • 1/3 cup canola oil
  • Pepper


For the parmesan cups

  1. Preheat oven to 350 degrees. Line a baking sheet with a nonstick Silpat, or parchment paper. Scoop one heaping tablespoon of cheese onto the baking mat and pat down slightly. Repeat until there are about 4 cheese mounds on the sheet. Leave at least 2 inches between each one to allow for spreading! Bake for 5-7 minutes until cheese is bubbly and just slightly golden.
  2. Remove from oven and let cool for about 1 minute, then carefully remove each flattened cheese disk and gently lay over an upside down muffin tin to form the cups. If needed, use a paper towel to gently press down on the edges to help form the cups. Let cups cool completely on the muffin tins before removing.

For the breadcrumbs

  1. Add the cubed bread to a food processor and pulse until large crumbs appear. Pour onto a baking sheet and toss with olive oil, and a pinch of salt and pepper. Toast in a 375 degree oven for 3-5 minutes until golden brown. Remove and let cool.

For the dressing

  1. Whisk together the garlic, mayo, mustard, vinegar, lemon juice, worchestire, canola, and a pinch of pepper until smooth. Store covered in the fridge until ready to use. This make a lot of dressing! You will not use it all! Save the rest for later in the week!

To assemble

  1. Toss the chopped lettuce with a little bit of dressing. Spoon lettuce into cooled parmesan cups and top with croutons! Serve immediately!