Caesar Salad Cups

Caesar Salad Cups

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6-8 cups

What You Need

  • 2 cups freshly grated Parmesan cheese (about 6-ounces)
  • 2 Dandy Romaine Hearts, chopped
  • 2-3 tablespoons Caesar Salad Dressing, plus more to taste as needed
  • 1/2 cup croutons, homemade or store bought
  • 4 strips center-cut bacon, chopped (optional)
Find Dandy Romaine Hearts

Make It

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop one heaping tablespoon of cheese onto the baking sheet and pat down slightly. Spread out to around 3-inches wide, making sure the circles don't touch each other. Repeat until there are about 4 cheese mounds on the sheet. Leave at least 2 inches between each one to allow for spreading! You may need to do this in batches.
  2. Bake in the oven for 4-5 minutes, until the parmesan has melted and is just starting to brown. Remove from the oven and leave for 30-60 seconds, or until you're able to use a spatula to lift them. 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 or wax paper to gently press to help mold the cups. Let cups cool completely on the muffin tins before removing them.
  3. If adding bacon to salad: To a large skillet, add bacon. Heat skillet over medium heat, cook, and stir bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate.
  4. In a medium-sized mixing bowl combine romaine hearts with Caesar dressing.
  5. Divide Caesar salad between Parmesan cups then top with bacon (if using) and croutons. Serve immediately.