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Published on May 1, 2012
Edgar's Caesar salad (serves 4)
400ml full cream milk 150g grated parmesan 3g Xanthan powder 4-6 fresh quail eggs 100g Norwegian Salmon Olive Oil, for drizzling Lemon juice, to taste 8 white anchovies Salt and pepper, to taste ½ Cos Lettuce 100g streaky bacon, chopped and fried until crispy Croutons, to garnish Parmesan shavings, to garnish
STEP 1: To make the foam: heat up the milk and dissolve the grated parmesan cheese in it. Allow to stand for 30 minutes before straining through a sieve. Blend in the Xanthan with a hand blender until foamy. Set aside. STEP 2: Poach the quail eggs by bringing a pot of water to a gentle simmer with a little vinegar added and poach them for 1-2 minutes. STEP 3: Heat a pan, brush the salmon with olive oil and pan-fry for 3-4 minutes on each side or until just cooked. STEP 4: For a quick dressing: blend together olive oil, lemon juice, anchovies and salt and pepper. Dress the salad with the dressing. STEP 5: Arrange the cos lettuce on a plate with the salmon, poached eggs, bacon and croutons. STEP 6: Garnish with the parmsan foam and shavings to serve.