Wash, drain and divide the lettuce, cutting the biggest leaves into two or three then put aside in a cool place.
Heat the oven to thermostat 6 (180°C).
Remove the crust from the slices of bread, rub with garlic and pour 1 tablespoonful of Lesieur olive oil onto each one.
Place on a plate and grill them in the oven for around 10 minutes.
Wait for them to cool before cutting into croutons.
Boil the quail’s eggs in a pot of water for around 6 minutes after boiling.
Shell them, break up 2 of the eggs using a fork and halve the other four.
Pour the Canola Flower oil and lemon juice into a salad bowl.
Add the anchovies, cut into thin strips, the grated parmesan, crushed garlic clove, 2 crumbed quail’s eggs and the chopped chives.
Whisk this mixture.
Add the lettuce, 4 halved eggs and croutons.
Season with salt and pepper and mix well.
Sprinkle a little chopped tarragon over the salad.