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Edgar's: Ceaser Salad (1.05.2012)

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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.

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