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Caesar lettuce cups
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Matt Preston and Michelle Southan create a modern twist on the classic Caesar salad for a crowd-pleasing dish.
Ingredients:
  • 20g (1/4 cup) shredded parmesan
  • 80g middle bacon rashers, finely chopped
  • 25g (1/3 cup) fresh breadcrumbs
  • 800g cooked prawns, peeled, deveined, coarsely chopped
  • 1 long Lebanese cucumber, halved lengthways, deseeded, thinly sliced
  • 1 green shallot, thinly sliced
  • 2 baby cos lettuce, leaves separated
  • 250ml (1 cup) light olive oil
  • 3 drained anchovy fillets
  • 1 garlic clove, crushed
  • 11.80 gm Dijon mustard
  • 21.00 gm fresh lemon juice
  • 12.20 gm Worcestershire sauce
Instructions:
  • Preheat the oven to 180C/160C fan forced and line a baking tray with paper. Spoon teaspoonfuls of parmesan onto the tray to create small discs. Bake for 5-6 minutes until golden, then let cool on the tray.
  • Heat a non-stick frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes until it starts to brown. Add oil and breadcrumbs, cook for another 5-6 minutes until dark golden. Transfer to a bowl and let it cool slightly.
  • Prepare the mayo by gently cracking an egg into a jug, ensuring the yolk remains intact. Combine with oil, anchovies, garlic, mustard, lemon juice, and Worcestershire. Place the stick blender over the egg yolk to fully cover it and blend briefly for 1-2 seconds to create a smooth emulsion. Slowly lift the blender through the mixture to combine all ingredients until a creamy mayonnaise forms. Season to taste.
  • Simply place eggs in a saucepan and cover with cold water. Bring to a gentle boil while stirring to center the yolks. Reduce heat and simmer for 5 minutes. Drain, cool under cold water, then peel and coarsely chop the eggs.
  • In a bowl, mix prawn, cucumber, shallot, and 1⁄2 cup mayonnaise. Season to taste. Spoon the egg and prawn mixture onto lettuce leaves. Garnish with parmesan crisps and bacon mixture. Serve extra mayonnaise on the side, or save for later in the fridge for up to 2 weeks in an airtight container.

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