Smoked Quail Caesar Salad

Smoked Quail Caesar Salad | Recipe by Eloise Emmet |

Smoked Quail Caesar Salad

A refined take on a classic Caesar salad, this recipe brings together Rannoch smoked quail, crisp cos lettuce, soft-boiled eggs, bacon, parmesan and golden croutons with a rich, creamy dressing. The smoked quail adds depth and elegance while still keeping the dish fresh and approachable, making it perfect for a light lunch, entrée or simple entertaining dish that feels a little more special.

Ingredients:

• 4 Smoked quail

• 4 Eggs (6 total recipe)

• 2 Bacon rashers

• 4 Thick slices bread

• 1 Teaspoon oil

• 2 Cups lettuce

• ½ Cup parmesan cheese

• 1 Garlic Clove

• Anchovies (to your taste)

Dressing:

• 1 Egg yolk

• 1 Egg

• 1 Clove of garlic

• Tablespoon of garlic

• 4 Anchovies

• ½ Cup oil of choice
  
  

Instructions:

1. To make the dressing: In a blender add all the ingredients apart from the oil and blend, then while stillblending add oil in a slow thin drizzle to form a thick creamy dressing.

2. Wash and drain the lettuce and break it up into large pieces.

3. Cut the bacon into 5ml strips and fry in a frying pan until crispy and drain the fat off on paper towel. To make the croutons, remove the crusts from the bread and cut the bread into 1 cm cubes and fry in a pan with the oil until golden brown all over.

4. Boil the eggs for about 6 minutes so that they are soft boiled, cool, peel and slice.

5. Shave the parmesan.

6. Take the quail from the bones and cut into small pieces.

7. When ready to serve, dress the lettuce in some of the dressing and put this in four bowls, arrange the quail, croutons, bacon ,cheese, eggs and anchovies.

Recipe by Eloise Emmet.