Salad with quail eggs
Description
A simple dish to prepare. Poor Caesar Cardini, the creator of our beloved Caesar salad, tried to "sterilize" the eggs for the dressing using a method taught to him by his Italian mother: just prick the blunt end of a chicken egg and submerge it for a minute in boiling, but not bubbling, water. Sounds easy, but in practice the eggs crack, the water inevitably boils vigorously, part of the egg white coagulates, and you end up with a mess instead of a proper sauce... Wouldn't it be easier to use quail eggs instead of chicken eggs, eliminating the risk of salmonella and making a delicious dressing? Let's do exactly that! Here's a simple recipe for Caesar salad with quail eggs. Serve chilled.
Instructions
- 1
Step 1
Cut the loaf into pieces about 1 centimeter in size. If the crust is too tough, remove it. Place on a baking sheet, spray with oil. Bake in the oven until golden brown.
- 2
Step 2
Squeeze the juice from half a lemon.
- 3
Step 3
Break the quail eggs and make sure they are fresh.
- 4
Step 4
Peel the garlic and mash it with a pinch of salt and pepper. Add mustard, eggs, and lemon juice, then whisk. Gradually, while continuing to whisk the sauce, add the oil.
- 5
Step 5
Wash the salad well and dry on a towel. Tear by hand.
- 6
Step 6
Coat the salad leaves with dressing and gently toss.
- 7
Step 7
Place croutons on the salad, drizzle with the remaining sauce. Sprinkle with grated Parmesan and serve immediately, while the croutons are still crunchy! :)