Caesar Salad with Quail Eggs Recipe


Caesar Salad with Quail Eggs Recipe

For this recipe you will need:
2 heads of romaine lettuce
1/2 cups of grated parmesan cheese
200 ml extra virgin olive oil
30 ml olive oil for frying
8 garlic cloves
juice of ½ lemon
1 tablespoon of Dijon mustard
6 raw quail egg yolks
1 baguette cut into small cubes
black pepper
salt
herbs to your taste
1. Mix Dijon mustard and 5 cloves of ground garlic.
2. Mix lemon juice, Dijon mustard and raw quail egg yolks with garlic mixture.
3. Gradually pour 200 ml of extra virgin olive oil into the mixture and stir it until it becomes smooth; add some black pepper and salt.
4. Cut 3 cloves of garlic into slices and fry in a heated pan with olive oil.
5. As soon as the garlic slices become golden, remove them from the pan and add the cubes of baguette with herbs to your taste.
6. Stir the cubes of baguette from time to time, fry them until they make golden croutons.
7. Tear the leaves of romaine lettuce into pieces; toss them with the dressing until they are coated.
8. Put the leaves with dressing on a plate; add some croutons and Parmesan cheese over them.

Notes:
The dressing loses its taste quickly, so it should be used within a day.
Croutons can be made in an oven heated up to 320°C. In this case the baguette cubes should be sprinkled with a mixture of oil, herbs and garlic.


Back to the section