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09 August 2009

Mini Caesar Salads

I have made these salads on a few occasions prior to the party. Normally for the cases I use white bread that has been rolled very thin and flat and buttered with garlic butter, but some reason when I was making these this time, the bread just would not work. So I decided to use shortcrust pastry that I had purchased instead. It saved a lot of time.

For the aioli, see my post from 22 February 2009 for Mayonnaise and add one clove garlic. I like to use aioli instead of traditional caesar dressing, only because I like the taste better.

These are very easy to make - I recommend them for entertaining. Just pre-prepare the cases and filling in advance and then fill just before serving.

I used mini cupcake tins, but you can always use standard size cupcake tins.

Ingredients (makes 18)

2 sheets shortcrust pastry
1 egg lightly beaten
3 slices prosciutto
Cos lettuce shredded
A few handfuls grated parmesan cheese


Preheat the oven to 200 degrees. Use a round pastry cutter to cut rounds from the pastry. Line mini cupcake tins with the pastry. Stuff pastry with scrunched up baking paper to ensure it keeps its shape. Bake in the oven until just golden (about 10 minutes). Remove baking paper and brush the inside of each case with egg. Bake for another 5-10 minutes. Allow to cool.

Bake the prosciutto until crisp and break into shards.

Just before serving fill the pastry cases with lettuce, prosciutto and parmesan and top with aioli.

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