Prawn Caesar Salad with Quail Eggs and Buttery Garlic Crumbs

Name: Prawn Caesar Salad with Quail Eggs and Buttery Garlic Crumbs
Prep time: 20 min
Cook time: 5 min
Ingredients: 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; 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)

A salad for a day you want to feel a little special.

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

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.

Back to recipes

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

Prep Time: 20

Cook Time: 5

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Prawn Caesar Salad with Quail Eggs and Buttery Garlic Crumbs

Ingredients

For the Caesar Dressing

For the Salad

Method

Method

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