This salad had all of the above but in a rather different way.
Ingredients8 1 3/4" bread rounds (thinly sliced rounds)
1t (very rough measurement) garlic oil
8 quail eggs + 1 quail egg yolk to be warmed in the lemon juice.
Romaine leaves from the heartof the romaine.
1 t (again rough measure) lemon oil - lemon zest steeped in oil
Juice of 1 lemon
1/2 t Worcestershire sauce
2 T olive oil (doesn't have to be EV)
2T high quality olive oil (preferably EV)
2 oz finely grated Parmigiano-Romano cheese
MethodBrush the bread rounds with garlic oil, place them in muffin tins, pressed down to make an indentation in a muffin pan. Bake in a 400F oven for about 6 minutes, checking to make sure they don't burn. The length of time depends on the bread. Turn them out of the tin, return to the oven for a further 3 minutes to brown. Allow them to cool to room temperature. This can be done well in advance.
Put a little salt and pepper in the base of each round and break a quail egg into the ound.