Ingredients
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12 quail egg
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olive oil
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50 g parmesan
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200 g canned cod liver
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100 g romaine lettuce
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4 pieces wheat bread
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sauce
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1 egg
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2-3 anchovy fillet
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15 g parmesan
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1 teaspoon Worcestershire sauce
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1 clove of garlic
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100 ml olive oil
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2 tablespoons lemon juice
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salt
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black pepper
Directions
One of the unusual versions of ‘Caesar’. When buying cod liver, pay attention to the weight of the product itself (the total weight of the product in the jar may differ greatly from the weight of the liver).
The sauce for this salad can also be prepared on the basis of homemade mayonnaise.
Steps
|
1
Done
7 min
|
preparation1. Pour cold water over the quail eggs, bring to a boil, cook for 3 minutes, drain, pour cold water. |
|
2
Done
3-5 min
|
sauce1. Combine egg yolk, anchovies, chopped garlic and Parmesan cheese in a blender bowl, pour in lemon juice and Worcestershire sauce. Start whipping, slowly adding olive oil, achieving a homogeneous emulsion. Season with salt and pepper. |
|
3
Done
3 min
|
cooking1. Wash the salad, roughly tear it with your hands, put it on plates. Add eggs. |
