Classic caesar salad with prawns
| Recipe By: | Phillippa Cheifitz |
| Serves: | 2-3 |
| Cooking Time: | 5 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 3 Tbsp olive oil, to drizzle
- ciabatta, sliced
- 2 cos lettuces, halved
- 230 g prawns, cooked, shelled and butterflied
- 1 egg
- 4 cloves garlic, crushed
- lemon juice
- 2 tsp white wine vinegar
- 1 tbsp Worcestershire sauce
- 10 anchovy fillets, roughly chopped
- 6 tsp Dijon mustard, to taste
- 4 Tbsp olive oil, to drizzle
- sea salt and freshly ground black pepper, to taste
- Parmesan, grated, for serving
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the olive oil in a pan. Tear the bread into pieces, then cook in the oil until golden and crisp.
- Drain on kitchen paper.
- Tear the lettuce into a bowl and add the croutons and prawns.
- Pour over ¾ of the dressing and toss.
- Sprinkle over the remaining grated cheese from the dressing, then spoon over the remaining dressing.
- To make the dressing, place the egg in boiling water for 2 minutes, then rinse in cold water.
- Break into a small bowl. Whisk in the garlic, lemon juice, vinegar, Worcester sauce, anchovies and mustard.
- Gradually whisk in the olive oil and season to taste.
- Stir in half the Parmesan.
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