- 2 pcs Little Gem lettuce, washed
- 1/2 head Romaine lettuce, washed
- 4 Eggs, boiled
- Croutons (focaccia)
- Parmesan cheese
- Olive oil
- 2 guinea fowl fillets
- 1 bunch of green asparagus
- 20 cherry tomatoes
- Vene cress (optional)
- 1/2 tbsp Dijon mustard
- 45 gr pasteurised egg yolk
- 50 gr Parmesan cheese (grated)
- 25 gr lemon juice
- 150 ml sunflower oil
- 2 anchovy fillets
- 3 drops tabasco
- 1/2 tbsp vinegar
How to prepare it
- Cut focaccia into long strips, toss the strips with some oil, pepper and salt, and bake for 10 minutes at 180ºC (fan/convection oven) until golden brown.
- Trim off the lower (woody) part of the asparagus and cut the tender parts into thirds. Blanch until al dente and cool in ice water.
- Grate the Parmesan cheese.
- Season the guinea fowl fillets with salt and pepper and fry them in hot oil until crispy. Turn and fry the other side as well. Continue cooking on low heat in the oven.
- Make the dressing in advance, you can keep it in the fridge until you need it. Put the anchovies, egg yolks, tabasco, garlic cloves, mustard, and vinegar in a food processor and process thoroughly.
- Add the sunflower a bit at a time and mix well until it emulsifies and thickens (it should have the consistency of thick mayonnaise).
- Add the Parmesan cheese and lemon juice and mix well once again. Taste the dressing and add some salt or pepper if necessary.
- Put the romaine and little gem lettuce in a bowl, mix with olive oil, and put it in a deep plate.
- Place the asparagus, tomatoes and parmesan cheese on the salad.
- Carve the guinea fowl into slices and place this in the centre of the salad.
- Drizzle the dressing over the top, cut off the end of the boiled egg and place it upright atop the guinea fowl.
- Put a leaf of vene cress in the egg and then add the croutons.