Name: Caesar Salad With Grilled Asparagus And Quail Eggs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tbsp mayonnaise; 1 tbsp dijon mustard; 1 small garlic clove, pressed; Juice from 1 small lemon; ½ tsp salt; ¼ tsp black pepper; 2 tsp worcestershire sauce; ¾ to 1 cup grapeseed or vegetable oil; ¼ cup grated parmesan; 1 large romaine heart, washed and chopped; 8 grilled asparagus, chopped; 6 quail eggs; ¼ cup parmesan cheese; ¼ cup croutons

Ingredients

Scale

2 tbsp mayonnaise
1 tbsp dijon mustard
1 small garlic clove, pressed
Juice from 1 small lemon
½ tsp salt
¼ tsp black pepper
2 tsp worcestershire sauce
¾ to 1 cup grapeseed or vegetable oil
¼ cup grated parmesan
1 large romaine heart, washed and chopped
8 grilled asparagus, chopped
6 quail eggs
¼ cup parmesan cheese
¼ cup croutons

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Instructions

In a blender, combine mayonnaise, Dijon mustard, lemon juice, pressed garlic, Worcestershire sauce, salt, and black pepper.
Pulse the ingredients 2–3 times until mixed.
With the blender running on medium speed, slowly add grapeseed or vegetable oil until the mixture becomes thick and creamy.
Stir in the grated parmesan cheese to complete the dressing.

Notes

Grilled asparagus can be cooked on a grill pan or outdoor grill for added flavor.
For a variation, consider adding cooked chicken or shrimp for extra protein.
Quail eggs can be boiled for about 4-5 minutes for optimal doneness.

Author: Jesseca
Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Salad
Method: Blending and Grilling
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 680mg
Fat: 35g
Saturated Fat: 6g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 12g
Cholesterol: 130mg