Caesar Salad With Quail s Eggs Recipe
Ingredients
| Romaine or crisp head lettuce - 1 | ||
| Anchovy fillets - 5, canned | ||
| Whole wheat bread | 6 Small | |
| Best quality olive oil | ||
| Cooked quail's eggs - 24 , shelled | ||
| Garlic | 1/2 Clove (5gm) (For the anchovy flavored citronette dressing:) | |
| Lemon juice | 3 Tablespoon (For the anchovy flavored citronette dressing:) | |
| Canned anchovy fillet - 1/2 , very finely chopped | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated (For the anchovy flavored citronette dressing:) | |
| Extra virgin olive oil | 1/2 Cup (16 tbs) (For the anchovy flavored citronette dressing:) | |
| Ground pepper | 1 To taste (For the anchovy flavored citronette dressing:) | |
Directions
GETTING READY
1 Wash the lettuce.
2 Drain well and dry.
3 Shred or simply tear the leaves into small pieces.
4 Cut the anchovy fillets into very small sections.
5 Cut the bread into squares.
MAKING
6 In a non-stick frying pan, heat olive oil and fry the bread to make croutons.
7 Sprinkle them with a little salt and set aside.
8 In a blender jar, add all the dressing ingredients.
9 Process, until smooth.
FINALIZING
10 On 4 individual serving plates, spread out the lettuce.
11 Space out an equal number of anchovy pieces, quail's eggs, and croutons on top of each bed of lettuce.
12 Sprinkle with the prepared citronette dressing.
SERVING
13 Correct the seasoning if needed.
14 Serve at once.
1 Wash the lettuce.
2 Drain well and dry.
3 Shred or simply tear the leaves into small pieces.
4 Cut the anchovy fillets into very small sections.
5 Cut the bread into squares.
MAKING
6 In a non-stick frying pan, heat olive oil and fry the bread to make croutons.
7 Sprinkle them with a little salt and set aside.
8 In a blender jar, add all the dressing ingredients.
9 Process, until smooth.
FINALIZING
10 On 4 individual serving plates, spread out the lettuce.
11 Space out an equal number of anchovy pieces, quail's eggs, and croutons on top of each bed of lettuce.
12 Sprinkle with the prepared citronette dressing.
SERVING
13 Correct the seasoning if needed.
14 Serve at once.
Chef
