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Caesar Salad Taco Bites

 


¼ cup mayonnaise
¼ teaspoon Worcestershire sauce
1 clove garlic, minced
1 Tablespoon lemon juice
½ teaspoon anchovy paste
¼ teaspoon salt
1 cup plus 2 Tablespoons freshly grated Parmesan cheese
5 cups finely shredded romaine lettuce
36 tortilla chip scoops

Preheat oven to 400° F.

In a large bowl, whisk together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt, and 2 Tablespoons Parmesan. Add the lettuce and toss well to coat.

Using the remainging 1 cup of Parmesan, pour a heaping Tablespoon onto a parchment lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a ½ inch apart. Bake for 3 to 5 minutes or until golden and crisp. Move to a paper towel lined plate to drain and cool. Break into bite-size pieces.

Scoop a small spoonful of the salad into each of the tortilla cups. Top each with a piece of Parmesan frico and serve.

Makes 36 hors d'oeuvres.


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