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Chargrilled prawn Caesar salad
Chargrilled prawn Caesar salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate classic Caesar salad with succulent prawns and crispy pancetta.
Ingredients:
  • 1 sourdough baguette, cut into 5mm-thick slices
  • 36.40 gm olive oil
  • 6 slices hot pancetta
  • 125.00 ml finely grated parmesan
  • 40.00 ml finely chopped chives
  • 1kg medium green prawns, peeled, leaving tail intact, deveined
  • 2 garlic cloves, crushed
  • 2 baby cos lettuce, trimmed, cut into wedges
  • 1 bunch rocket, coarsely torn
  • 125ml caesar salad dressing
  • Shaved parmesan, to serve
Instructions:
  • Preheat the oven to 180C. Line a baking tray with non-stick baking paper. Lightly brush bread slices with half of the oil and place them on the lined tray. Place pancetta slices on a separate tray and bake both, turning occasionally, for 5-10 minutes until golden and crisp. Mix parmesan and chives in a bowl and sprinkle over the bread slices. Bake for an additional 2-3 minutes until the cheese melts. Let it cool before serving.
  • Heat up a char-grill pan on high until it's sizzling hot. Mix prawns, garlic, and the rest of the oil together in a bowl. Season with salt and pepper. Grill the prawns, turning occasionally, for about 5 minutes or until they turn pink and slightly golden.
  • In a large bowl, combine cos and rocket, drizzle with half the Caesar dressing, and toss gently. Break half of the croutons and tear the pancetta into small pieces. Add the croutons, pancetta, and prawns to the salad, then toss to combine. Divide onto serving plates, drizzle with the remaining dressing, and top with shaved parmesan before serving.

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