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.
Servings: 2
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:
- 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.
For the salad:
- 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
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