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Try our smoked salmon and quail egg caesar salad then check out our easy caesar salad recipe.

  • 9 quail eggs
  • 1 thick slice sourdough
    cubed
  • olive oil
  • 1 little gem lettuce
  • a handful mixed leaves
  • 150g smoked salmon
    torn
  • 1 tbsp capers
    rinsed

  • 1⁄2 a small bunch chives
    snipped
  • 1⁄2 clove garlic
    crushed
  • 2
 anchovies
  • 25g parmesan
    finely grated
  • 1 tbsp
 Greek yoghurt
  • 2 tbsp olive oil
  • 1⁄2 lemon
    juiced

Nutrition:

  • kcal450
  • fat27.7g
  • carbs15g
  • fibre2.3g
  • protein34.5g
  • salt4.3g

Method

  • step 1

    Heat the oven to 200C/fan 180C/gas 6. Bring a pan of water to the boil, add the quail eggs and boil for 3 minutes, then drain and put into cold water to stop them cooking.

  • step 2

    Toss the sourdough cubes with 2 tsp olive oil and some seasoning on a baking tray, put in the oven and bake for 8-10 minutes, or until golden and crisp.

  • step 3

    Put the crushed garlic clove and anchovies in a mortar and crush together with a pestle. Add the parmesan, yoghurt, olive oil and lemon juice, and mix together with a little pepper. Peel and halve the quail eggs.
    Separate the Little Gem leaves and roughly tear, then pile on a platter with the other leaves, quail eggs, the sourdough croutons, smoked salmon, capers and chives. Spoon over the dressing and toss together gently

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