More Great Recipes: Salad

CAESAR SALAD IN PARMESAN CONES WITH SHREDDED PARMESAN AND SAUTÉED QUAIL EGG


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Member since 2014

Serves 6 to 8 | Prep Time | Cook Time

Ingredients

Cones - may be prepared in the morning and filled just before serving:
12 to 16 tablespoons grated fine Parmesan cheese
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Caesar Dressing:
1 egg yolk
1 tablespoon Dijon mustard
1 teaspoon English dry mustard
1½ tablespoons agave
3 garlic cloves, minced
1/4 cup anchovies
1 teaspoon Worcestershire sauce
Dash cayenne
1 tablespoon lemon juice
1/3 cup olive oil
1/3 cup canola oil
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3 to 4 leaves Romaine lettuce
½ to 1 tablespoon sweet butter
6 to 8 fresh quail eggs, removed from shells
3 to 4 tablespoons grated Parmesan cheese, grated with a fine cheese grater


Place a silpat liner on cookie sheet. Make 2 cones by sprinkling 2 tablespoons parmesan cheese for each cone. Bake in preheated 400 degrees oven for 5 to 8 minutes or until lightly golden brown. Remove from oven and while still warm, roll around form or a carrot. Reserve on pie rack.


For Caesar Dressing, combine all ingredients, except oils, in work bowl of food processor with motor running, gradually pour in oils. Store in jar in refrigerator until ready to use.


When ready to serve, shred lettuce and toss with Caesar Dressing to coat and bind together. Heat butter in nonstick pan. Add quail eggs. Cook until egg whites are set. Place quail egg inside parmesan cone. Sprinkle with shredded parmesan cheese. Serve and enjoy!


Pairs Well With


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