Chicken Caesar salad in Parmesan cupsServes 2 small starter salads
1 Anchovy fillet
1 tsp Olive Oil
1/2 tsp white Wine Vinegar
1/4 tsp minced garlic
pepper, to taste
3 oz freshly shredded parmesan cheese
4 oz diced chicken breast
1 1/2 tsp lemon juice
1 1/2 tsp soy sauce
1/2 tsp dijon mustard
3/4 tsp plain greek yogurt
3/4 cup chopped romaine hearts
2 tbsp brunoise (tiny dice) red pepper
2 tbsp sliced almonds
Using the back of a mortar and pestle, crush anchovies.
In a separate bowl, combine the garlic, vinegar, and pepper, then the oil little by little while whisking the mixture
When the mixture is blended, add the anchovies.
Coat a small sauté pan with cooking spray and heat over medium heat.
Sprinkle 1 ½ oz of parmesan into a skillet in a circle about 1/8 inch tall. Cook for about 1-2 minutes, until it starts to firm.
Carefully flip and cook another thirty seconds or until it's firm but pliable. Transfer the cheese round to a small cup and drape over the edges, shaping it into a cup. (you could also use two muffin tins--put it over the bottom one and push the second tin over the top to shape the cheese cup) Let cool completely before serving.
Combine chicken with 1 tsp lemon juice and the soy sauce in a plastic bag. Let marinate for ten minutes, turning once.
Heat a small sauté pan to medium heat; cook chicken with marinade until chicken is cooked through.
Toss lettuce with dressing, then stir in chicken and half of the peppers and almonds.
Serve in parmesan cups garnished with remaining red pepper and sliced almonds.