Crab Caesar
Crab Caesar
2 slices prosciutto
1 loaf white bread, crusts removed and cubed
6 quail eggs
Dressing
2 garlic cloves, crushed
2 anchovies
2 egg yolks
1/2 tsp dijon mustard
1 Tbs lee and perrins
1 Tbs lemon juice
150 mls canola oil
Mainland parmesan cheese, shaved
10 baby cos lettuce
1 kg smoked fish
1 Place prosciutto in a frying pan, place over a medium heat and
cook until crisp. Remove from pan, add croutons and drizzle with
olive oil, cook stirring frequently until golden all over, season
with salt. Finely slice the crispy prosciutto.
2 Bring a saucepan of water to the boil, reduce to a simmer, soft
boil the quail eggs for 1-3 minutes, place in a bowl of iced water.
Peel.
3 For the caesar dressing, place garlic, anchovies and egg yolks in
a food processor, process. Add dijon, lee and perrins and lemon
juice, with the motor still running slowly drizzle in the olive oil
to form a creamy sauce. Add the Mainland parmesan.
4 Place the prosciutto, croutons, and smoked fish in a bowl,
carefully mix in the dressing. Arrange the cos leaves in a serving
bowl, spoon the salad into the centre and arrange quail eggs to
serve.
