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Prawn caesar salad
Prawn caesar salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Indulge in succulent prawns with creamy garlic, mustard, and lemon sauce.
Ingredients:
  • 4 eggs
  • 4 rindless bacon rashers
  • 4 baby cos lettuces, leaves separated, washed, dried
  • 1kg cooked medium king prawns, peeled, leaving tails intact
  • 240g Turkish bread, cut into 1cm-thick slices, toasted, torn in half
  • 40.00 ml coarsely chopped fresh continental parsley
  • 1 egg yolk
  • 5.90 gm Dijon mustard
  • 2 anchovy fillets in oil, drained
  • 42.00 gm fresh lemon juice
  • 125ml (1/2 cup) olive oil
Instructions:
  • Place eggs in a small saucepan of cold water and bring to a boil over high heat. Reduce heat to medium and cook uncovered, stirring occasionally, for 7 minutes. Drain, cool under cold running water, peel, and quarter.
  • Heat a frying pan over medium heat. Cook the bacon for 4-5 minutes until golden. Transfer to a paper towel-lined plate and break into large pieces.
  • For the Caesar dressing, combine egg yolk, garlic, mustard, anchovy fillets, and half of the lemon juice in a food processor. Blend until smooth. With the processor on, slowly drizzle in the oil until the dressing thickens. Transfer to a bowl, add the remaining lemon juice, stir well, and season with pepper to taste.
  • Distribute the lettuce and prawns evenly into individual bowls. Add egg, bacon, and bread on top, then pour the dressing over. Garnish with parsley before serving.

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