CAESAR SALAD IN PARMESAN CONES WITH SHREDDED PARMESAN AND SAUTÉED QUAIL EGG
CATEGORIES
INGREDIENTS
  • Servings: 6 to 8
  • 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
DIRECTIONS
  1. 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 cone form or a carrot. Reserve on pipe rack.
  2. For Caesar Dressing, combine all ingredients, except oils, in work bowl of food processor. With motor running, gradually pour in oils. Place in refrigerator until ready to use.
  3. 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 a little salad inside each parmesan cone and then top with a cooked quail egg and some shredded parmesan cheese. Serve and enjoy!
RECIPE BACKSTORY
This is an example of how much fun you can have playing with food ideas. The only rule in cooking is to have fun.I like to mix my food up as I cook. I never sacrifice taste or eye appeal however. This will change cooking to a true art experience.