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.
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.
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.
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.
This salad is perfect for lunch or light dinner. Hope you get to try it!
- 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
- 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, blend until thick and creamy.
- Stir in parmesan cheese.
- 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.
- 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.
- Add asparagus, quail eggs, croutons and parmesan cheese on top. Serve
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