Summer On A Plate

Prawn Caesar Salad with Quail Eggs and Buttery Garlic Crumbs For the Caesar Dressing 200ml mayonnaise 2 garlic cloves, minced 2 anchovy fillets, minced (optional) 2 tablespoons freshly squeezed lemon juice 2 teaspoons Dijon mustard 1/4 cup grated Parmesan cheese Salt and pepper, to taste Water to adjust consistency For the Salad 500g cooked and peeled prawns 12 quail eggs, hard-boiled and halved 200g mixed salad greens 100g butter ( 2 x 50g ) 4 garlic cloves, minced ½ tsp old bay seasoning ( Super Valu now stocking ) or smoked paprika 2 tbsp chopped flat-leaf parsley 100g breadcrumbs 50g shaved parmesan Salt and pepper, to taste Method Caesar Dressing: In a bowl, combine the mayonnaise, minced garlic, minced anchovies (if using), lemon juice, Dijon mustard, grated Parmesan cheese, salt, and pepper to make the quick cheat Caesar dressing. Whisk until well combined and smooth. Adjust the seasonings to your taste. Cover the dressing and refrigerate until ready to use. Prawns: In a pan, melt the butter over medium heat. Add half the minced garlic and old bay seasoning. Cook for 4/5 minutes on medium to high heat until cooked through. Golden Breadcrumbs: Melt the butter in a pan. Add the remaining garlic and cook the crumbs over a medium heat until golden and crispy. Season with salt and pepper to taste. Stir in the chopped parsley. Remove the pan from the heat and let the garlic crumbs cool slightly. Salad: In a large bowl, combine the cooked prawns, halved quail eggs, and mixed salad greens.Drizzle the Caesar dressing over the prawn and quail egg mixture. Toss gently to coat the ingredients with the dressing.Sprinkle the buttery garlic crumbs over the salad as a crunchy topping and shave on the fresh parmesan. Serve the Prawn Caesar Salad with Quail Eggs and Buttery Garlic Crumbs immediately. wlrfm Aisling Larkin modern lifestyle food

This is a summer stunner, bursting with flavour, light and elegant. I am in love with this one right now. 

Aisling Signature
Prawn Caesar Salad with Quail Eggs and Buttery Garlic Crumbs For the Caesar Dressing 200ml mayonnaise 2 garlic cloves, minced 2 anchovy fillets, minced (optional) 2 tablespoons freshly squeezed lemon juice 2 teaspoons Dijon mustard 1/4 cup grated Parmesan cheese Salt and pepper, to taste Water to adjust consistency For the Salad 500g cooked and peeled prawns 12 quail eggs, hard-boiled and halved 200g mixed salad greens 100g butter ( 2 x 50g ) 4 garlic cloves, minced ½ tsp old bay seasoning ( Super Valu now stocking ) or smoked paprika 2 tbsp chopped flat-leaf parsley 100g breadcrumbs 50g shaved parmesan Salt and pepper, to taste Method Caesar Dressing: In a bowl, combine the mayonnaise, minced garlic, minced anchovies (if using), lemon juice, Dijon mustard, grated Parmesan cheese, salt, and pepper to make the quick cheat Caesar dressing. Whisk until well combined and smooth. Adjust the seasonings to your taste. Cover the dressing and refrigerate until ready to use. Prawns: In a pan, melt the butter over medium heat. Add half the minced garlic and old bay seasoning. Cook for 4/5 minutes on medium to high heat until cooked through. Golden Breadcrumbs: Melt the butter in a pan. Add the remaining garlic and cook the crumbs over a medium heat until golden and crispy. Season with salt and pepper to taste. Stir in the chopped parsley. Remove the pan from the heat and let the garlic crumbs cool slightly. Salad: In a large bowl, combine the cooked prawns, halved quail eggs, and mixed salad greens.Drizzle the Caesar dressing over the prawn and quail egg mixture. Toss gently to coat the ingredients with the dressing.Sprinkle the buttery garlic crumbs over the salad as a crunchy topping and shave on the fresh parmesan. Serve the Prawn Caesar Salad with Quail Eggs and Buttery Garlic Crumbs immediately. wlrfm Aisling Larkin modern lifestyle food

Prawn Caesar Salad with Quail Eggs and Buttery Garlic Crumbs

A salad for a day you want to feel a little special.
Print Pin Rate
Salad
aisling larking pecan chicken salad
,
caesar
,
prawns
,
salad dressing
,
wlrfm
Prep Time: 20 minutes
Cook Time: 5 minutes

Ingredients

For the Caesar Dressing

  • 200 ml mayonnaise
  • 2 garlic cloves minced
  • 2 anchovy fillets minced (optional)
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Water to adjust consistency

For the Salad

  • 500 g cooked and peeled prawns
  • 12 quail eggs hard-boiled and halved
  • 200 g mixed salad greens
  • 100 g butter 2 x 50g
  • 4 garlic cloves minced
  • ½ tsp old bay seasoning Super Valu now stocking or smoked paprika
  • 2 tbsp chopped flat-leaf parsley
  • 100 g breadcrumbs
  • 50 g shaved parmesan
  • Salt and pepper to taste

Instructions

Method

  • Caesar Dressing: In a bowl, combine the mayonnaise, minced garlic, minced anchovies (if using), lemon juice, Dijon mustard, grated Parmesan cheese, salt, and pepper to make the quick cheat Caesar dressing. Whisk until well combined and smooth. Adjust the seasonings to your taste. Cover the dressing and refrigerate until ready to use.
  • Prawns: In a pan, melt the butter over medium heat. Add half the minced garlic and old bay seasoning. Cook for 4/5 minutes on medium to high heat until cooked through.
  • Golden Breadcrumbs: Melt the butter in a pan. Add the remaining garlic and cook the crumbs over a medium heat until golden and crispy. Season with salt and pepper to taste. Stir in the chopped parsley. Remove the pan from the heat and let the garlic crumbs cool slightly.
  • Salad: In a large bowl, combine the cooked prawns, halved quail eggs, and mixed salad greens.Drizzle the Caesar dressing over the prawn and quail egg mixture. Toss gently to coat the ingredients with the dressing.Sprinkle the buttery garlic crumbs over the salad as a crunchy topping and shave on the fresh parmesan.
  • Serve the Prawn Caesar Salad with Quail Eggs and Buttery Garlic Crumbs immediately.

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