Go Back

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
  • 1-2 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

  • 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.
  • 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

  • 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

  • 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

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