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Caesar Salad

With quail eggs, croutons, Parmesan cheese, anchovies, bacon and Caesar dressing.

Salad Culinaire Original quail
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Ingredients

For 10 servings

Caesar dressing

400 ml Debic Culinaire Original

40 g anchovies in oil

20 g Dijon mustard

40 g Parmesan cheese, grated

35 g lemon juice

20 g white wine vinegar

10 g black pepper, ground

Salad

3 heads of Romaine lettuce

30 quail eggs

30 anchovies in oil

300 g smoked bacon

200 g Parmesan cheese

10 g chives, chopped

10 g chervil

Croutons

1 slice Tramezzini bread

1 garlic clove

100 ml Debic Roast & Fry

5 g sea salt

Preparation

Caesar Dressing

For the dressing, mix all the ingredients except the Debic Culinaire Original.

Add the Debic Culinaire Original, stirring constantly until you have a smooth mixture.

The dressing can also be prepared in a blender or using a hand mixer.

Store the dressing in the fridge.

Salad

Slice the smoked bacon thinly and bake in the oven until crisp between two silicone mats.

Boil the quail eggs for 3 minutes and peel immediately under cold water.

Croutons

For the croutons, cut the Tramezzini bread into thin slices.

Mix the Debic Roast & Fry with the chopped garlic.

Butter the bread, sprinkle with salt and bake for 6-8 minutes in the oven at 180 °C.

Assembly

Wash the Romaine lettuce, cut into thick slices and dress with the Caesar dressing.

Add the bacon, eggs and anchovies to the salad and finish on the plate.

Finishing touch

Finish the dish with the croutons, the shaved Parmesan and fresh herbs to taste.

Recipe tags Salad Culinaire Original quail

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Confit

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Mounting

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