Caesar Salad With Quail s Eggs Recipe

Summary

Preparation Time45 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
DishMain Ingredient
Interest Group

Ingredients

 Romaine or crisp head lettuce - 1
 Anchovy fillets - 5, canned
 Whole wheat bread6 Small
 Best quality olive oil
 Cooked quail's eggs - 24 , shelled
 Garlic1/2 Clove (5gm) (For the anchovy flavored citronette dressing:)
 Lemon juice3 Tablespoon (For the anchovy flavored citronette dressing:)
 Canned anchovy fillet - 1/2 , very finely chopped
 Parmesan cheese1/3 Cup (16 tbs), grated (For the anchovy flavored citronette dressing:)
 Extra virgin olive oil1/2 Cup (16 tbs) (For the anchovy flavored citronette dressing:)
 Ground pepper1 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.
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