Caesar Salad With Quail s Eggs Recipe
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Summary
Preparation Time45 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
Romaine or crisp head lettuce - 1
Anchovy fillets - 5, canned
Whole wheat bread - 6 small slices
Best quality olive oil
Cooked quail's eggs - 24 , shelled
For the anchovy flavored citronette dressing:
Garlic - 1/2 clove
Lemon juice - 3 tbsp
Canned anchovy fillet - 1/2 , very finely chopped
Freshly grated Parmesan cheese - 1/3 cup
Extra virgin olive oil - 1/2 cup
Freshly ground pepper
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.
