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Caesar Salad With Quail S Eggs

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Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Salad
Ingredient: 
Anchovy
Interest: 
Party, Healthy
Preparation Time: 
45 Minutes
Servings: 
4

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