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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.

Салат «Цезар» зі цесаркою (Caesar Salad)

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Андрей (talerka).

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