HATS: episode 7 | caesar salad cheese cups
holiday apps that slap
now I know I didn’t invent this recipe, but it would be remiss of me not to share a version given our deep ties with Parmigiano Reggiano 🤝 🐕. Plus it ties perfectly into the series of apps that travel well/you can serve cold. And sometimes you just gotta stick to what works.
TOTAL TIME: 30 minutes
SERVES: 12 cups
Large sheet tray
Fine cheese grater
Mini muffin tin
Thin spatula
Large mixing bowl (Rachel all for 10% off)
Small sheet tray (for bacon)
Salad spinner (if not using pre-cut lettuce)
For the parm cups
2 cups finely grated parmesan
For the dressing
1 anchovy (or 1/2 tsp anchovy paste)
1 clove garlic
1/2 lemon
1/2 tsp dijon
1/4 tsp Worcestershire
1/2 cup mayo
1/4 cup grated parmesan
Salt and pepper
Other
1 small head finely diced romaine lettuce
4 strips bacon
Make your bacon. Place bacon on a lined sheet tray and place into cold oven. Set oven to 375F for the cheese cups and keep bacon in there until it’s fully cooked and crisp - about 20 minutes. Once cooked, drain on paper towel and set aside (you can put the cheese cups in while the bacon is cooking).
Make your cheese cups.** I recommend making one first to test everything as these can be tricky. Line an XL sheet tray with parchment (this will make it much easier to lift but it can be skipped). Place a thin layer of cheese in a 3 inch circle (just enough so you can’t see the pan underneath). Do 4 at a time, because you need move quick once they’re ready, and bake for about 5-8 minutes until lightly golden. Let cool on pan for 1 minute. Using your spatula, carefully lift the cheese off the pan and place onto acup of an upside-down mini muffin pan. Moving quickly, do this with all 4 pieces and then use your fingers to carefully squeeze the cheese around the cup to form your shell. They will be fragile but of they’re breaking immediately, you’ve cooked them for too long. Let cool completely and be careful when removing as well.
Make your dressing. To a large bowl, add 1 cloved minced garlic, 1 anchovy and a pinch of salt. Using a fork, squish everything together and keep squishing until the anchovy and garlic have formed a paste. Add juice of 1/2 a lemon and let sit for 5 minutes. Add 1/2 cup mayo, 1/2 tsp dijon, 1/4 tsp Worcestershire, 1/4 cup grated parmesan, and salt and pepper to taste. Mix well. Add 1/2 of your finely shredded lettuce and toss to coat. Add more lettuce as needed to balance out the dressing - you want a well coated salad.
Assemble. Fill each cheese cup with lettuce and top with bacon. Finish with cracked pepper and fresh parm.
Making ahead: I’d recommend mixing the salad and assembling as close to serving as you can to avoid soggy lettuce. But will still be good after a few hours.
cheese cups: can be made morning of, but no longer.
dressing: can be made up to 3 days in advance.
bacon: best if made as close to serving as possible, but is still great cooled. Try to keep this day of.
Simplify: buy pre-shredded lettuce, pre-made dressing (go for the good stuff though), and even pre-cooked bacon bits. But whatever you do, DO NOT use pre-shredded parm as it will not melt properly.
Do I really need to use a mini muffin tin: I like the size of the cups using the mini as they’re the perfect bite. But do I think you should buy a new tool for one recipe that you’ll never use again, no! You can absolutely use a regular muffin tin they will just be larger cups and will require large cheese rounds (and more cheese for the rounds and more fillings).
Anything else? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!
because bacon...