Introduction

These Caesar Salad Wonton Cups make a delightful appetizer or light meal, combining the crispiness of baked wonton wrappers with the classic flavors of Caesar salad. They’re easy to prepare and perfect for parties or casual gatherings.

The image shows a crispy, golden-brown edible cup made from a baked thin dough shell, placed on a white plate over a white marbled surface. Inside the cup, there are layers of crunchy croutons in light brown, fresh green lettuce leaves, and a topping of finely shredded white cheese with small green herb pieces sprinkled on top. In the background, several similar cups filled with the same ingredients rest on a wooden board covered with parchment paper, with a soft gray cloth beneath the board. The overall look is fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 wonton wrappers
2 1/2 cups cos/romaine lettuce, shredded
1 cup cooked chicken, 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
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

Step 1: Preheat oven to 180°C (350°F). Press each wonton wrapper into a hole of a standard size muffin or cupcake tin. Lightly spray the wrappers with olive oil and bake for 8 to 12 minutes until golden and crispy. Remove from oven and let cool.
Step 2: Heat a small non-stick pan over high heat and spray with oil. Add the minced garlic and anchovy fillets, sauté until crispy, then remove and drain on absorbent paper towel.
Step 3: Lower the heat to medium-high and spray the pan with oil again. Add the finely diced bread and stir or shake the pan to brown the bread evenly into mini croutons. Remove from pan, sprinkle with a pinch of salt, and set aside.
Step 4: Combine the garlic, anchovies, lemon juice, Dijon mustard, Worcestershire sauce, mayonnaise, parmesan cheese, salt, and pepper in a blender or food processor. Blend until smooth, adding a splash of milk if needed to reach your preferred dressing consistency.
Step 5: In a bowl, toss the shredded lettuce and diced chicken with 6 to 8 tablespoons of the dressing, depending on how much you prefer.
Step 6: Divide the dressed salad evenly among the crispy wonton cups. Top each with the mini croutons, a pinch of grated parmesan, and a sprinkle of chopped parsley if using.
Step 7: Serve immediately to enjoy the crisp texture of the wonton cups with the creamy Caesar salad.

Tips & Variations

Use stale bread for croutons to achieve a better crunch when toasted.
For a vegetarian option, omit the anchovies and substitute with capers for a briny flavor.
To save time, prepare the dressing in advance and store it chilled.
Try using kale or mixed greens instead of romaine for a different texture and flavor.

Storage

Because the wonton cups are best freshly baked and crispy, store the salad and the cups separately if you need to prepare ahead. Keep the salad refrigerated in an airtight container for up to 2 days. Reheat the wonton cups briefly in the oven before serving if they lose their crispness. Once assembled, the cups should be eaten immediately to avoid sogginess.

How to Serve

Six crispy golden brown phyllo dough cups are arranged on a wooden board over a white marbled surface. Each cup is filled with layers starting from a bed of chopped green lettuce, topped with creamy white chicken salad pieces, small bits of light brown croutons, and crispy reddish-brown bacon bits scattered on top. The texture looks crunchy and fresh, with some finely chopped green herbs sprinkled over the cups. The scene is bright and clear, showing a close-up of the appetizer. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the wonton cups ahead of time?

Yes, you can bake the wonton cups up to a day in advance and store them in an airtight container at room temperature. Reheat them briefly in the oven to refresh their crispness before assembling.

What can I use instead of anchovy fillets in the dressing?

If you prefer to avoid anchovies, you can substitute them with capers or a splash of Worcestershire sauce to maintain a similar savory depth in the dressing.