1 Romaine lettuce head (internal leaves); French baguette crust; 2 handfuls of grated Parmesan cheese; 6 tbs. of olive oil; 2 guinea fowl eggs; 1-2 cloves of garlic; 1 tsp. of Worcestershire sauce; a few drops of lime juice; salt, black pepper
Caesar Salad with guinea fowl
Put salad in cold water for half an hour, separate internal leaves, dry them , wrap in a paper towel, put in the fridge for half an hour. Season guinea fowl breast with pepper, brush with butter, set aside for 30 minutes. Meanwhile, cut baguette crust, toast on a grill, rub with garlic and drizzle with olive oil. Make salad dressing: put eggs in boiling water, poach them for less than a minute, cool. Break the eggs separating yolks. Beat yolks with oil, salt, pepper, lime juice, Worcestershire sauce and mashed garlic until smooth. Grill guinea fowl breast on the both sides for a couple of minutes, cut into strips. Tear lettuce leaves into 2-3 pieces each, add the dressing, add half of cheese and mix. Arrange on plates lettuce, croutons and breast strips, sprinkle with the remaining cheese and serve immediately.