Caesar Salad With Quail S Eggs
|Romaine lettuce head/Crisp lettuce head||1|
|Canned anchovy fillets||5|
|Whole wheat bread slices||6 Small|
|Olive oil||1 (Best Quality)|
|Cooked quail's eggs||24 , shelled|
|Garlic||1⁄2 Clove (2.5 gm)|
|Lemon juice||3 Tablespoon|
|Canned anchovy fillets||1⁄2 , very finely chopped|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
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.
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.
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.
13 Correct the seasoning if needed.
14 Serve at once.