Caesar salad with quail eggs
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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.
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