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Crisp romaine lettuce tossed in homemade Caesar dressing, crunchy croutons, charred asparagus and hard-boiled quail eggs — a great spin on traditional Caesar salad.
Tips For The Best Result
Optional add-ins: capers, shaved parmesan instead of grated, or thinly sliced radishes for extra crunch.
Make the dressing ahead — it keeps for up to a week and improves after a day.
Double the batch if you use Caesar regularly.
Grill or roast asparagus in advance and keep it in the fridge. It goes into salads, eggs, and grain bowls all week.
Use grapeseed oil if you have it — lighter flavor that lets the lemon and garlic come through more clearly.
FAQ
Yes. Two hard-boiled chicken eggs, sliced or quartered, work fine. Quail eggs are mainly a visual and textural upgrade — the salad tastes the same either way.
No. This version uses mayonnaise as the base instead of raw egg yolks — same creamy, garlicky result, completely safe to make and store.
Dress the romaine right before serving. The dressing, grilled asparagus, and boiled quail eggs can all be prepped a day ahead and kept separately in the fridge.
It works as a standalone lunch for two or alongside grilled chicken, salmon, or steak. It’s also a strong choice for a spring brunch spread or a Mother’s Day table.
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!
Love asparagus? Thy these Sautéed asparagus from Evolving Table. Ready in 15 minutes and perfect for a side dish.
Caesar Salad With Grilled Asparagus and Quail Eggs
Ingredients
For the Caesar Dressing:
- 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
For the salad:
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Mira, this salad is one of the most gorgeous salads I’ve ever seen! I love how you presented it so beautifully on the dark gray bowl (or is it a plate? Lol). Thanks for sharing another wonderful recipe! Hope you’re having a lovely Memorial Day Weekend. Pinning!