Canape

Caesar salad tarts with quail eggs
1. 

10 slices white or wholemeal bread, crusts removed
50g butter, melted
5 quail eggs
white wine vinegar
3 slices bacon, cut into lardons
small cos (or romaine) lettuce, 3 leaves
25g parmesan, grated, plus extra to serve

CAESAR DRESSING
1 egg yolk
Quarter clove garlic, chopped
Half tsp Dijon mustard
2 tsp lemon juice
2 tsp white wine vinegar
1 anchovy, finely chopped
50ml olive oil
50ml vegetable oil

Heat the oven to 140C. Using a rolling pin, roll out the bread slices to 5mm thick. Cut out circles using a 7cm round cutter, brush with some butter and press into the holes of a buttererd mini-muffin tin to form a crouton tart. Bake for 5-10 minutes or until golden.

To make the Caesar dressing, put the egg yolk, garlic, mustard, lemon juice, white wine vinegar and anchovy in a jug and with a hand-held blender, start blending. Add in the combined oils slowly untii creamy and season. Put the quail eggs in a saucepan, cover with cold water and add a splash of white wine vineqar. Bring them to the boil, cook for 1 minute, then remove from the heat immediately and cool completely under cold running water. Peel and cut into quarters.

Fry or grill the bacon until crisp. Drain on kitchen paper and cool. Just before serving, finely shred the lettuce and dress with enough of the Caesar dressing to coat. Add the parmesan, then fill the tart shells. Put a quail egg quarter on the top of each and finish with a sprinkle of bacon, sea salt, an extra drizzle of the Caesar dressing and some extra grated parmesan.

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