Additional Ingredients

Further Additional Ingredients

1	Egg Yolk
0.25	Garlic clove
0.50 tsp	Dijon mustard
2 tsp	Lemon Juice
2 tsp	White Wine Vinegar
1	Anchovies finely chopped
50 ml	Olive Oil
50 ml	Vegetable Oil

How to make Caesar Salad Tartlets

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1. Sift together the flour and the salt into a mixing bowl. Work the butter with a knife until it is soft. Rub 50 g| 2 oz butter into the flour and salt. Add the water and lemon juice and mix to a farily soft elastic dough.
2. Knead lightly on a floured surface until smooth. Roll out the dough into an oblong, 3 times as long as it is wide. Dice the remaining butter and put 1/4 of it over the top 2/3 of dough. fold the bottom third up and the top third down and give it a half turn, so that the folds are now at the sides. Seal the edges by pressing with a rolling pin. Repeat the rolling and folding process until all the butter is used.
3. Wrap the dough in clingfilm and chill for at least 30 minutes before using.
4. Cut 7cm discs of pastry, then press each one into the holes in your tin, line with a small piece of greaseproof paper and place on some baking beans. Bake in the oven for 5 mins, then remove the paper and beans and bake for a further 10 mins until golden brown
5. Fry the bacon lardons until crispy, drain on kitchen paper and set aside.
6. To make the dressing put the egg yolk, garlic, mustard, lemon juice, white wine vinegar and anchovy in a jug and blend using a hand blender, slowly add in the olive & vegetable oils until the dressing is creamy in colour, then season
7. Place the quails eggs in a saucepan of cold water, add a splash of white wine vinegar and bring to the boil, cook for 1 minute then remove from the heat and cool completely under cold running water. Peel and cut into ¼’s
8. To serve put some of the shredded lettuce into a pastry case, then some parmesan, 1 ¼ of quail’s egg and some bacon, then drizzle over some dressing and a bit more parmesan

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