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.