Empty My Fridge
Chicken Caesar Salad Cones
Ingredients
- Tortilla4
- Olive oil10 tbsp
- Sourdough bread · cubed2 cups
- Garlic · minced, minced mashed4
- Italian seasoning1 tsp
- Salt¼ tsp
- Anchovy · paste1 tbsp
- Egg1
- Dijon mustard1 tbsp
- Lemon1 tbsp
- Worcestershire sauce1 tsp
- Parmesan cheese · grated⅔ cups
- Black pepperto taste
- Romaine lettuce · chopped1 head
- Chicken · shredded2 cups
Instructions
- Preheat the oven to 375°F (190°C). Stack the tortillas and cut them into quarters. Fold each wedge into a cone and secure with a toothpick. Lightly coat with olive oil spray, then place seam-side down on a parchment-lined rimmed baking sheet. Bake about 8 minutes, until crisp. Cool on a wire rack.
- Raise the oven to 400°F (205°C). Toss the bread cubes with the oil, garlic, Italian seasoning and salt. Spread on a parchment-lined 13x9-inch baking sheet and bake about 10 minutes until golden, stirring halfway. Cool completely.
- For the dressing, whisk together the garlic-salt paste, anchovy paste if using, egg yolk, mustard, lemon juice and Worcestershire sauce. Slowly whisk in the olive oil until emulsified. Stir in the parmesan and season with black pepper.
- In a large bowl, toss the lettuce, chicken, parmesan, croutons and dressing together. Transfer to a cutting board and chop finely until well mixed.
- Spoon 2 to 3 tablespoons of the salad into each tortilla cone and serve immediately.
Summarized from Tasty's video. Watch it for the details.
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