Caesar Salad Tartlets with Quail Eggs

Caesar Salad Tartlets with Quail Eggs


20 slices white or wholemeal bread
100 ml (3½ fl oz) melted butter
5 quail eggs
white vinegar
6 bacon rashers, cut into thin slices
1 small cos (romaine) lettuce
100 g (3½ oz/1 cup) grated parmesan, plus extra to serve


4 free-range egg yolks
1 small garlic clove, peeled and finely chopped
2 teaspoons dijon mustard
2 tablespoons lemon juice
2 tablespoons white wine vinegar
5 anchovies fillets, finely chopped
400 ml (14 fl oz) extra virgin olive oil


Preheat the oven to 160°C (315°F/Gas 2–3). Remove the crusts from the slices of bread. Using a rolling pin, roll out the bread slices to 5 mm (¼ inch) thick. Cut out circles using a 7 cm (2¾ inch) diameter round cutter, brush with some butter and press into greased minimuffin tin holes to form a crouton tart. Place in the oven and bake for 5–10 minutes, or until they are golden.

To make the Caesar dressing, place the egg yolks, garlic, mustard, lemon juice, white wine vinegar and anchovy in a jug and with a handheld blender, start blending. Add the oil slowly until creamy and season with salt and pepper.

Place the quail eggs in a saucepan, cover with cold water and add a splash of white vinegar. Bring them to the boil, then remove from the heat immediately. Cool the eggs under cold running water, then carefully peel and cut into quarters.

Fry the bacon in a large frying pan over high heat until crispy.

Remove to a plate lined with kitchen paper to drain and cool.

Just before serving, finely shred the lettuce and dress with a small amount of the Caesar dressing. Add the parmesan then fill the tart shells to just below the top. Place a quail egg quarter on the top of each and finish with a sprinkle of bacon, sea salt, a drizzle of the Caesar dressing and some extra grated parmesan.


One of the most famous salads in the world, and the first one I learned to make at culinary school, is the Caesar salad. I can’t tell you how many ways I have made this over the years or how many different ways I’ve been presented with it while dining.

When it comes to a party, you can’t beat serving it in a tart-shaped crouton topped with a quail egg — you may have to pre-order your quail eggs from the butcher, otherwise just boil some normal eggs and chop them finely.

Credits: Murdoch Books

Photo Credits: Anson Smart

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