Caesar Salad Parmesan Tacos – If you want a wow appetizer, this is it. I first made up this recipe last year for our Christmas Party. I had seen Parmesan Crisps before but wanted to use them as a vessel for food. So I thought about making them into the shape of a taco. I was trying to channel my inner Top Chef and think about a “deconstructed Caesar salad”. The little Parmesan taco vessel was the perfect way to accomplish that.
This tantalizing little appetizer got rave reviews. It is easy to eat with your hands, light but packed with flavor and some what of a novelty – a little whimsy. I made the Parmesan tacos a couple of days before and stored them in an air tight container. They held up really well. Right before serving, I lightly dressed the salad and stuffed my tacos.
The Parmesan tacos can be a little fiddly to make but once you get the hang of it, it goes really quickly. I learned that I did not want to spread out the cheese. I used a tablespoon and using a heaping amount for each one placed it onto my Silpat which was placed on a baking sheet. Try to place it neatly together and press down every so lightly to compact them. They will spread out when they melt. I prefer mine with a little more color on them so I would cook them until they are just about to brown. After you pull them out, leave them on the baking sheet for a minute or two. You just want them to stiffen up enough so you can move them. You do not want them to cool. I then laid them on top of my rolling-pin and pressed down the sides lightly so they would form a taco. Once fully cool and crisp you can move them to an air tight container. Dazzle your friends and family with a touch of whimsy and make Caesar Salad Parmesan Tacos.
Caesar Salad Parmesan Tacos (About 30)
8 ounces grated Parmesan Cheese
1 bag of romaine lettuce
3 – 4 tbsp. bottled light Caesar Salad Dressing**
Caesar Salad Dressing (Adapted from Rachael Ray Brutus Salad):
2 garlic cloves, minced
1/4 cup lemon juice
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
Dash of hot sauce
2 tsp. anchovy paste
2 tbsp. extra virgin olive oil
2 tbsp. chicken broth or vegetable broth
Preheat oven to 350°.
Line 2 baking sheets with Silpats or parchment paper. (I strongly recommend Silpat for this one)
Place a rounded tablespoon of cheese on to the baking sheet being sure to place them at least an inch apart. Try to keep in a neat circle
Bake for 5-6 minutes or until just turning golden brown.
Let cool for 1 to 2 minutes on the baking sheet. You just need to be able to move them.
Place them over a rolling-pin or something round. Allow to cool and crisp completely.
Place in an air tight container.
For the dressing: I place all ingredients in a cruet and shake until emulsified.
To put taco together: Place lettuce into a bowl and pour a couple of tablespoons of dressing around the inside of the bowl. Toss salad.
Stuff a small amount of salad into each taco shell and serve.