1 Bakers Delight Pasta Dura Loaf
2 cos lettuces
1 garlic clove
1 tbsp olive oil
400g chicken tenderloins, trimmed of fat and skinless
8 slices prosciutto
1 tbsp lemon juice
1 tsp white wine vinegar
Salt and pepper
1/2 cup grapeseed oil
Freshly shaved parmesan cheese
Wash and dry lettuce leaves.
Slice Pasta Dura Loaf, rub with garlic clove, brush with olive oil and grill until crisp and golden. Set aside.
Grill chicken for a few minutes either side until cooked through. Set aside. Grill prosciutto until crisp. Bring a small saucepan of water to the boil, add quail eggs and cook for 11/2 minutes. Remove, cool and peel.
Make dressing by combining egg with lemon juice, vinegar, salt and pepper. Slowly whisk in grapeseed oil until smooth and thickened. Place all the ingredients in a large serving bowl and serve with salad dressing.