Ingredients:
2 pcs. romaine lettuce leaf, chopped
2 pcs. prawns
1 slice bacon
½ Tbsp avocado, diced
1 quail egg, slice in half
3 cherry tomatoes, blanched
½ Tbsp crumbled blue cheese
For the dressing:
1 garlic clove, minced
1 tsp sugar
½ Tbsp fresh lemon juice
1 ½ Tbsp red wine vinegar
½ cup peanut oil
A pinch of salt and pepper
Procedure:
- Place the prawns in the colander and wash it thoroughly. Do the same with the cherry tomatoes and lettuce leaves.
- To bake the bacon, turn the muffin pan upside down and brush the muffin cup with olive oil. Wrap the bacon around the muffin cup and season it with salt and pepper. Pre-heat the oven to 170 °C. Bake the molded bacon at 170 °C for 15 minutes until golden brown.
- Cook the prawn in boiling salted water for 3 to 4 minutes. It is cooked if the prawn turns pink and curled perfectly into C-shape. Boil the quail eggs for 3 to 4 minutes until firm. Then, blanch the tomatoes in boiling water for 30-60 seconds to preserve its shape and nutrients.
- Chop the romaine lettuce leaf and minced the garlic.
- For the dressing, combine the garlic clove, sugar, lemon juice, red wine vinegar, peanut oil, salt and pepper in a screw top jar and shake well. Set aside.
- Put the molded bacon on the platter. Place the chopped lettuce to make a bed. Put the beheaded peeled prawns and 2 sliced quail egg on top; blanched cherry tomatoes and diced avocadoes on the side.
- To garnish, sprinkle the blue cheese on top and pour the dressing over the salad just before serving.