Caesar Salad With Grilled Asparagus And Quail Eggs

Caesar Salad With Grilled Asparagus And Quail Eggs. Makes 1 1/2 cups dressing and a salad for two.

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

https://cookinglsl.com/quail-eggs/

Ingredients

2 tbsp mayonnaise

1 tbsp Dijon mustard

1 small garlic clove, , pressed

juice from 1 small lemon

1/2 tsp salt

1/4 tsp black pepper

2 tsp Worchestershire sauce

3/4 to 1 cup vegetable oil, (not olive oil), grapeseed oil could be used

1/4 cup grated parmesan

1 large romaine heart, , washed and chopped.

8 grilled asparagus, , chopped.

6 quail eggs

1/4 cup parmesan cheese

1/4 cup croutons

Instructions

Step 1

For the dressing:

Step 2

Combine mayo, Dijon mustard, lemon juice, garlic, Worcestershire sauce, salt and pepper in a blender and pulse 2-3 times.

Step 3

With the blender running on medium, slowly add oil, blend until thick and creamy.

Step 4

Stir in parmesan cheese.

Step 5

For the salad:

Step 6

To boil the quail eggs, fill a medium saucepan with water on and bring to a boil. Add quail eggs and boil for 4 minutes for hard boiled eggs and 2 1/2 to 3 minutes for soft-boiled eggs. Drain and transfer to a bowl filled with cold water. When eggs are cool enough to handle, peel and cut in half.

Step 7

Place chopped lettuce in a bowl. Add dressing (add enough to dress the salad to your taste, I usually need 1.4 cup dressing for 1 romaine heart) toss to coat.

Step 8

Add asparagus, quail eggs, croutons and parmesan cheese on top. Serve