Caesar Salad With Grilled Asparagus And Quail Eggs

Crisp romaine lettuce tossed in homemade Caesar dressing, crunchy croutons, charred asparagus and hard boiled quail eggs – a great spin on traditional Caesar salad.

asparagus-quail-eggs-caesar-salad-homemade-dressing

This is not your traditional Caesar salad, not is the dressing. It is not made with raw eggs or anchovies and it only requires a few pantry staples. And I promise you, the dressing is still full of flavor and with light texture.

asparagus-quail-eggs-caesar-salad-homemade-dressing

I make Caesar salad quite often. Last time I made it was a 2 weeks ago. When we were out to dinner last weekend I had to stop myself from ordering a Caesar, since I had planned to make this quail eggs and asparagus version the nex day.

I sometimes add a few extra ingredients, but if you are fan of the classic, you can skip my additions and still try the dressing.

homemade-caesar-salad-dressing

Since it is asparagus season, I usually grill (or roast) some in advance and keep then in the fridge to add to salads or omelettes.

Quail eggs are a great way to add extra protein to salads and jazz up their look. they cook very quickly, then you just need to peel them.

asparagus-quail-eggs-caesar-salad-homemade-dressingThis salad is perfect for lunch or light dinner. Hope you get to try it!

Caesar Salad With Grilled Asparagus And Quail Eggs
Author: Lyubomira from CookingLSL
Prep time:
Total time:
Serves: 2
Caesar Salad With Grilled Asparagus And Quail Eggs. Makes 1 1/2 cups dressing and a salad for two.
Ingredients
  • For the Caesar Dressing:
  • 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
  • For the salad:
  • 1 large romaine heart, washed and chopped.
  • 8 grilled asparagus, chopped.
  • 6 quail eggs
  • 1/4 cup parmesan cheese
  • 1/4 cup croutons
Instructions
For the dressing:
  1. Combine mayo, Dijon mustard, lemon juice, garlic, Worcestershire sauce, salt and pepper in a blender and pulse 2-3 times.
  2. With the blender running on medium, slowly add oil, blend until thick and creamy.
  3. Stir in parmesan cheese.
For the salad:
  1. 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.
  2. 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.
  3. Add asparagus, quail eggs, croutons and parmesan cheese on top. Serve

 

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