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Ingredients

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Salad Dressing

  • 2 Clove Garlic (fresh skin on)
  • Dijon mustard 5 g
  • worchestershire sauce 2 ml
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 ml
    Added to cart: Robertsons Veggie Seasoning
  • Olive oil 45 ml
  • Cream cheese 200 g

Crouton

  • 20g Melted Butter
  • Garlic 5 g
  • Robertsons Thyme
    Robertsons Thyme
    5 g
    Added to cart: Robertsons Thyme
  • 1 Fresh Ciabatta (Semi-frozen)

Salad

  • 2 Heads of Cos Lettuce

Quail Eggs

  • Eggs, quail 8 pc

Quinoa

  • 50g Quinoa (washed)
  • Water 100 ml
  • Dash of Salt
  • Olive Oil as requirerd
  • Boquerones al Ajillo (White anchovies with garlic)
  • Robertsons Turmeric
    Robertsons Turmeric
    5 g
    Added to cart: Robertsons Turmeric
  • Robertsons Medium Rajah
    Robertsons Medium Rajah
    15 g
    Added to cart: Robertsons Medium Rajah
  • Robertsons Paprika
    Robertsons Paprika
    20 g
    Added to cart: Robertsons Paprika

To Assemble

  • 1 Chunk of Grana padano (cut into smaller chunks)
  • Parma Ham 4 pc

Preparation

  1. Salad Dressing

    • Wrap the garlic in tin foil, and place into a preheated oven at 180°C for 15 minutes.

    • Once cooked, allow to cool, then squeeze out the sweet roast puree into a blender and blend with the rest of the ingredients.

  2. Crouton

    • Melt the butter, then add the garlic and the Robertsons Thyme.

    • Thinly slice the semi-frozen ciabatta and brush the slices with the butter, garlic and thyme mixture. Bake until golden for 5 – 10 minutes.

  3. Salad

    • Peel and wash the lettuce, trying to use the inner most leaves.
  4. Quail Eggs

    • Bring a small pot of water to boiling point. Gently place the eggs into the boiling water and allow to boil for 2 minutes exactly.
    • Immediately strain the eggs from the boiling water and place into a bowl of water packed with ice. This will reduce the temperature quickly and allow for the eggs to be cooked with a gorgeous runny yolk.
  5. Quinoa

    • Put the rinsed quinoa into a saucepan and add cold water. The quinoa to water ratio is 1:2. In other words, use 2 cups of water for every cup of quinoa. Toss in a dash of salt.
    • Cover and bring to a boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid ajar, to prevent boiling over. Simmer for 15 – 20 minutes. The quinoa goes a bit transparent when it’s cooked, except for a little spiral sprout.
    • Pour the olive oil into a pan, add the Boquerones al Ajillo, Turmeric,Medium Curry Powder, Paprika and cook over a low heat to cook the spices out. Season with salt, add the quinoa and turn up the heat. The quinoa needs to get toasted, and become crunchy.
  6. To Assemble

    • Place the dressing into a piping bag and pipe 5 random, but neat looking twirls.
    • Then sprinkle the crunchy quinoa over the base of the bowl and carefully peel and halve the quail eggs, being careful not to break them.
    • Scatter the baby cos leaves and place between them the quail eggs, parma ham, grana padano and the ultrathin ciabatta crisps.