Caesar salad with shrimps and quail eggs
2 servings
30 minutes
Caesar salad with shrimp and quail eggs is an exquisite version of the classic American dish. Its history begins with Italian chef Caesar Cardini, who first created the original Caesar salad in 1924. In this interpretation, tender royal shrimp sautéed in butter harmoniously combine with crispy romaine lettuce leaves, sweet cherry tomatoes, and delicate quail eggs. The Caesar dressing adds a rich creamy flavor to the dish, while crunchy croutons and Parmesan add textural complexity. Pine nuts bring a light nutty note, making this salad not only delicious but also elegant. An ideal choice for a festive dinner or a light yet sophisticated lunch.
1
Wash the salad leaves under cold water. Tear them and place them at the bottom of the plate.
- Romano lettuce: 250 g
2
Pour Caesar dressing over the leaves, mix.
- Caesar dressing: 80 ml
3
Cut the cherry tomatoes in half and place them on the salad leaves.
- Cherry tomatoes: 12 pieces
4
Boil quail eggs, cool them down, and place them around the edges of the plate.
- Quail egg: 10 pieces
5
Add shrimp (without thawing) to boiling salted water and cook for 2-3 minutes.
- Peeled king prawns: 350 g
6
Place a piece of butter (about 20 g) on a hot skillet, add the shrimp. Fry on both sides for 2-3 minutes.
- Butter: 20 g
- Peeled king prawns: 350 g
7
Place the cooked shrimp on top of the cherry tomatoes and drizzle with Caesar dressing.
- Peeled king prawns: 350 g
- Caesar dressing: 80 ml
8
Sprinkle with breadcrumbs from white bread, Parmesan cheese, and pine nuts on top.
- White breadcrumbs: 40 g
- Grated Parmesan cheese: 60 g
- Pine nuts: 20 g
