Mini Caesar Salads with Garlic Croutons and Opies Pickled Quails Eggs
Over a year ago
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Ingredients
Accompaniment
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Method
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1. Cut six small rounds of baguette and mix with olive oil, garlic (crushed) and mixed herbs.
2. Place in a pre-heated oven for four minutes.
3. Remove and cool.
4. Place one small inner leaf of the little gem lettuce on top of the garlic crouton.
5. Inside the lettuce leaf, place half a quail’s egg with an anchovy to top.
6. Garnish with a drizzle of Caesar dressing (shown below) and a long chive.
Caesar Dressing
100g mayonnaise
50g Anchovies
20g Parmesan
Place all ingredients in a food processor and season to taste.
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