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.
Servings: 2
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
Calories: 283kcal | Carbohydrates: 9g | Protein: 15g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 253mg | Sodium: 1216mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6705IU | Vitamin C: 10.6mg | Calcium: 334mg | Iron: 2.8mg
