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Caesar salad with quail eggs

By Moreno Cedroni
4
Easy
20 minutes
20 minutes

Ingredients

  • 200 g bacon
  • 1 t Italian parsley chopped
  • 2 garlic cloves, finely chopped
  • 40 g butter
  • Ciabatta 4 slices
  • 12 quail’s eggs
  • 280 g cos lettuce
  • 6 anchovies
  • 20 g Parmesan shaved
  • Sea salt and freshly ground black pepper, to taste
    • For the dressing, blend:

  • 140 g good-quality mayonnaise
  • 1 t garlic
  • 6 anchovies
  • 1 T Parmesan grated
  • 2 t red wine vinegar
  • Sea salt and freshly ground black pepper, to taste
  • 2 t Dijon mustard
  • 1 t Italian parsley
  • 1 t capers

Method

Pan-fry the bacon until crisp.

Mix the parsley and garlic with the butter and brush onto the bread. Pan-fry until golden brown.

Pan-fry the quail’s eggs, sunny side up.

Toss the lettuce with the dressing. Divide the lettuce between 4 serving plates and arrange the anchovy and Parmesan on top. Season to taste.

Place slices of bread on the side and top with the bacon and pan-fried quail’s eggs.