A modern twist on a classic, my Prawn Caesar Salad has plump garlic prawns coated in Caesar dressing and crisp cos lettuce.
This dish is great as a stand alone dinner, as the croutons add some carbs to the meal, and it also makes a lovely side dish at a BBQ or along side other dishes.
I use the large jumbo prawns in this salad and they do make a lovely statement. This salad doesn’t have a whole lot of ingredients so each one is taken care of beautifully. I also love adding anchovies to the dressing for that classic Caesar taste but you can easily leave these out if they aren’t to your liking.
Ingredients
Dressing
Mayonnaise
Garlic cloves – crushed/chopped finely
Anchovies – Optional
Lemon juice
Dijon mustard
Grated parmesan, I prefer to grate my own parmesan rather than buying the pre-grated type
Salt and pepper
¼ cup Milk on hand to thin out the dressing if needed
Torn white bread, or 2 thick slices, diced chunky
Olive oil
Salt and pepper
Eggs
Jumbo Prawns, I used the frozen cooked jumbo prawns
¼ cup shaved Parmesan
1 x Cos or romaine lettuce
I hope you love this dish as much as I do, if you love prawns you might like to try my Prawns with Creamy Tomato Orzo
Here is my recipe for Prawn Caesar Salad
Prawn Caesar Salad
Ingredients
Dressing
- 1 cup mayonnaise
- 2 garlic cloves – crushed/chopped finely
- 2 anchovies
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ cup grated parmesan I prefer to grate my own parmesan rather than buying the pre-grated type
- Salt and pepper
- ¼ cup Milk on hand to thin out the dressing if needed
Salad
- 1½ cups of torn white bread or 2 thick slices, diced chunky
- 1-2 tablespoons Olive oil
- Salt and pepper
- 3 Eggs
- 500 grams Jumbo Prawns
- 1 clove Garlic crushed/chopped finely
- ¼ cup shaved Parmesan
- 1 x Cos or romaine lettuce
Instructions
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Preheat oven to 180 degrees fan bake
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Place the bread on a baking tray drizzle with olive oil and season with salt. Toss and bake until golden brown. Stirring once while cooking. Time will depend on what bread you use and its thickness. Around 10-15 minutes. Remove from the oven and set aside.
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Take a medium sized pot over a medium to high heat and fill with water. Once boiling add the eggs. Boil gently for 6 minutes. Drain and run under cold water until cool enough to handle. Peel eggs, halve and set aside.
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Place all the dressing ingredients except the milk in a food processor (or use a hand whizz) and blend. Season well and taste. Add milk 1 tablespoon at a time to thin the dressing down. However, a Caesar dressing is supposed to be quite thick and cling to the lettuce leaves. So don’t thin it too much. Set aside.
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Place a pan over a medium heat and add the butter and garlic, cook for 30 seconds, stirring occasionally, add the prawns, season well with salt and pepper. Cook for a around 90 seconds, until hot through. Set aside.
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Take a large bowl, add the lettuce, croutons, parmesan and half the dressing. Toss well and see if you need more dressing.
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Place salad greens on your serving plate. Add the eggs, and prawns, season and serve
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