CAESAR SALAD WONTON CUPS #HEALTHYVEGAN #EASYRECIPES
Everything tastes better in small structure! These Caesar Salad Wonton Cups are made utilizing wonton wrappers as the cups. They heat firm and brilliant with only a light shower of oil. An extraordinary alternate route for starters!
Since I had extra fixings from the Chicken Caesar Salad I shared not long ago, I chose to go through them by making little scaled down variants. Caesar Salad over-burden? Never! Particularly not when you change them into these charming little cups.
I adore scaled down nourishment since they're charming, yet additionally on the grounds that you needn't bother with earthenware or utensils (extremely appealing for somebody who doesn't have a (working) dishwasher). Also the other huge advantage of this formula is that you can set up every one of the components ahead of time – including the wonton cups which remain firm for a considerable length of time in an impenetrable compartment. At that point on the day, you just prepare all the caesar serving of mixed greens fixings in a bowl and spoon into the wonton cups.
I've attempted servings of mixed greens in cups previously. What I found is that plates of mixed greens in vinaigrette or comparable watery dressings don't generally work that well. You need a serving of mixed greens with a thick dressing so the plate of mixed greens remains together and doesn't drop out when you take a nibble. Caesar serving of mixed greens is flawless in light of the fact that the dressing holds everything in the cup with each chomp.
Ingredients:
- 12 wonton wrappers
- 2 1/2 cups cos/romaine lettuce , shredded
- 1 cup cooked chicken , diced
- 1 1/2 bacon rashers , diced
- 1/4 cup bread , diced finely (preferably stale)
- 2 tbsp parmesan cheese , freshly grated
- 2 tsp fresh parsley , finely chopped (optional - for garnish)
- Salt
- Olive oil spray
Dressing:
- 1 garlic clove , minced
- 2 anchovy fillets
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 cup mayonnaise , preferably whole egg
- 1/2 cup freshly grated parmesan cheese
- Milk , to adjust consistency
- 1/4 tsp salt
- Black pepper
Instructions:
- Preheat oven to 180C/350F. Fit the wonton wrappers into each hole of a standard size muffin / cupcake tin (not mini and not Texas muffin tins!). Spray the wontons lightly with olive oil. Bake for 8 to 12 minutes, until golden and crispy. Remove from oven and set aside to cool.
- Heat a small non stick pan over high heat. Spray with oil, add bacon and sauté until crispy, then remove and drain on absorbent paper towel.
- Return pan to stove, reduce heat to medium high and spray pan with oil. Add finely diced bread. Shake pan (or stir) to brown evenly. Remove mini croutons from pan, scatter over a pinch of salt and set aside.
- Place Dressing ingredients in a blender or food processor and whizz until smooth. If it seems too thick, use a tiny splash of milk to adjust the consistency.
- Place cos lettuce, chicken and bacon in a bowl with 6 to 8 tbsp of dressing (depending on how much dressing you want to use) and toss gently to combine.
- Divide the salad between the wonton cups, top with croutons, a pinch of parmesan and a sprinkle of parsley.
- Serve immediately.
Recipe Notes:
- This makes 1 1/4 cups of dressing. I found it difficult to make a smaller quantity in my food processor. Keep leftover dressing in the fridge - it will keep for a week. However, my mum made a sensible suggestion - if you use a mortar and pestle to grind the anchovy and garlic to a paste (and assuming you are using finely grated parmesan) then you don't need a blender which means you can make a smaller quantity of dressing (half the dressing is plenty for 12 wonton cups).
For more detail :http://bit.ly/2TEows2
