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Chargrilled prawn caesar salad with yoghurt dressing
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Elevate your Caesar salad with grilled prawns and crispy bacon, perfect for entertaining a large group.
Ingredients:
  • 1/2 baguette, thinly sliced diagonally
  • 100ml extra virgin olive oil
  • 25g (1/3 cup) finely grated parmesan
  • 4 smoked streaky bacon rashers, rind removed
  • 1 garlic clove, very finely chopped
  • 2 tsp finely chopped fresh rosemary
  • 48.80 gm Worcestershire sauce
  • 12 extra-large green prawns, unpeeled, halved lengthways, deveined
  • 1 baby cos lettuce, cut into wedges
  • 1 red witlof, cut into wedges
  • 3 soft-boiled eggs, halved
  • 130g (1/2 cup) thick Greek-style yoghurt
  • 3 anchovies in oil, drained, finely chopped
  • 1/2 lemon, rind finely grated, juiced
  • 36.40 gm extra virgin olive oil
  • 1 garlic clove, crushed
Instructions:
  • Preheat the grill to medium-high. Line a baking tray with parchment paper. Brush the baguette slices with 2 tablespoons of oil and place them on the tray. Sprinkle the slices with Parmesan cheese. Grill for 5-6 minutes until they turn golden brown.
  • Heat 1 tablespoon of oil in a pan over medium heat. Cook bacon until golden, turning halfway, for 3-4 minutes. Add garlic and rosemary, cook for another 2-3 minutes until fragrant. Drain on paper towel, then finely chop the bacon.
  • In a bowl, mix together yogurt, anchovy, lemon zest, lemon juice, olive oil, and garlic. Season to taste.
  • Heat up a chargrill pan or barbecue grill until it's nice and hot. Mix Worcestershire sauce and the remaining 2 tablespoons of oil in a bowl. Coat the prawns with the Worcestershire mixture on both sides. Grill the prawns, flipping them frequently, for 3-4 minutes until they are perfectly cooked.
  • Assemble the parmesan baguette toasts, prawns, cos lettuce, witlof, and egg on a platter. Drizzle with dressing and sprinkle with chopped bacon. Serve remaining dressing on the side.

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