Caesar Salad With Grilled Asparagus And Quail Eggs
Crisp romaine tossed in homemade Caesar dressing with crunchy croutons, charred asparagus, and hard-boiled quail eggs. The best salad with quail eggs you can make at home — elegant enough for a dinner party, easy enough for a weeknight.
2 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 283 kcal | Sugar | 2 g |
| Carbs | 9 g | Cholesterol | 253 mg |
| Protein | 15 g | Sodium | 1216 mg |
| Fat | 20 g | Fiber | 2 g |
| Sugar | 2 g | ||
| Cholesterol | 253 mg | ||
| Sodium | 1216 mg | ||
| Fiber | 2 g |
Prep Time: 20 min Total Time: 20 min
Ingredients
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 small garlic clove, pressed
Juice from 1 small lemon
½ tsp salt
¼ tsp black pepper
2 tsp Worcestershire sauce
¾ to 1 cup grapeseed or vegetable oil
¼ cup grated parmesan
1 large romaine heart, washed and chopped
8 grilled asparagus, chopped
6 quail eggs
¼ cup parmesan cheese
¼ cup croutons
Instructions
For the dressing:
Combine mayo, Dijon mustard, lemon juice, garlic, Worcestershire sauce, salt and pepper in a blender and pulse 2–3 times. With the blender running on medium, slowly add oil and blend until thick and creamy. Stir in parmesan.
For the salad:
Fill a saucepan with water and bring to a boil. Add quail eggs and boil 4 minutes for hard-boiled, 2½–3 minutes for soft. Drain, transfer to cold water, peel, and cut in half. Place chopped romaine in a bowl, add dressing and toss to coat. Top with asparagus, quail eggs, croutons and parmesan. Serve immediately.