🔥 Grilled Caesar Salad with Melon and Poached Quail Egg 🔥

🔥 Grilled Caesar Salad with Melon and Poached Quail Egg 🔥

Get ready to elevate your salad game with this unique twist on a classic Caesar salad! We’re grilling romaine lettuce to perfection and pairing it with refreshing chunks of watermelon, honeydew, and cantaloupe. Topped with a perfectly poached quail egg, freshly cracked black pepper, and crunchy sourdough croutons, all drizzled with our homemade Caesar dressing. This salad is a flavor explosion you won’t want to miss! 🥗✨

#GrilledSalad #HealthyRecipes #SummerEats

Try this delicious and nutritious recipe today and let us know how you like it! 🌟

Grilled Caesar Salad with Melon and Poached Quail Egg
Ingredients:
2 heads of romaine lettuce, halved
1 cup watermelon chunks
1 cup honeydew chunks
1 cup cantaloupe chunks
4 quail eggs
Freshly cracked black pepper
Sourdough croutons
Homemade Caesar dressing (recipe below)
Homemade Caesar Dressing:
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
2 tablespoons lemon juice
1 teaspoon anchovy paste (optional)
1/2 cup extra-virgin olive oil
Salt and pepper to taste
Instructions:
Grill the Romaine Lettuce:
Preheat your grill to medium-high heat.
Brush the cut sides of the romaine lettuce with olive oil and season with salt.
Place the romaine halves cut side down on the grill and cook until lightly charred, about 2-3 minutes per side. Remove and set aside.
Prepare the Melon:
Cut the watermelon, honeydew, and cantaloupe into bite-sized chunks. Set aside.
Poach the Quail Eggs:
Bring a pot of water to a gentle simmer.
Carefully crack the quail eggs into the simmering water and poach for about 2 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Make the Caesar Dressing:
In a bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, minced garlic, Parmesan cheese, lemon juice, and anchovy paste.
Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and creamy.
Season with salt and pepper to taste.
Assemble the Salad:
Arrange the grilled romaine halves on a serving platter.
Scatter the melon chunks over the lettuce.
Place a poached quail egg on each romaine half.
Sprinkle with freshly cracked black pepper and sourdough croutons.
Drizzle with the homemade Caesar dressing.

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