Caesar Salad Cups

  • Yield 12 servings
  • Prep 15 minutes
  • Cook 8 minutes

Caesar Salad is a classic, and I just love eating it in these cups. My mom made them once and I liked them so much, I kind of stole her idea.—Jack Witherspoon

Caesar Salad Cups
Chronicle Books


24 slices white bread
7 tablespoons unsalted butter, at room temperature
1 tablespoon garlic powder
4 cups finely chopped romaine lettuce
1/2 cup Caesar salad dressing
1/4 cup freshly grated Parmesan cheese


  1. Preheat oven to 350F.
  2. Place 2 to 3 slices of bread on a cutting board, then use a rolling pin to flatten to the thickness of a thin pancake. Using a drinking glass as a cookie cutter, cut a round out of each piece of bread. Repeat for all 24 slices. Push rounds into 24 ungreased mini muffin cups.
  3. Put butter in a microwave safe bowl and melt in microwave on HIGH 10 to 15 seconds. Using a pastry brush, coat bread with butter. Sprinkle with garlic powder. Bake until lightly browned, 6 to 8 minutes.
  4. Meanwhile, put lettuce in a medium bowl and pour in salad dressing. Place toasted bread cups on a platter and fill each with 2 to 3 tablespoons of salad. Sprinkle with Parmesan cheese.  Makes 24.
Recipe reprinted with permission from Jack Witherspoon’s Twist It Up (Chronicle Books, 2011).



Get every new post delivered to your Inbox.

Join 282 other followers