Prawn Caesar Salad with Crouton Crumbs

Prawn Caesar Salad with Crouton Crumbs

Ingredients:

20 raw banana prawns 🦐 , peeled leaving tail intact, deveined
1 tbs olive oil
1 tsp smoked paprika
4 heads baby cos lettuce 🥬 , outer leaves discarded
30 grams parmesan
Crouton crumbs
125 grams sourdough baguette
2 tbs extra virgin olive oil
Caesar dressing
3 anchovy fillets
1 large egg 🥚
1/3 cup (25grams) finely grated parmesan
1 garlic clove , peeled
1 lemon 🍋 , rind finely grated, juiced
1 tbs red wine vinegar
1 tbs dijon mustard
3/4 cup 185 ml vegetable oil

Direction:


1. To make the crouton crumbs preheat oven to 190 degrees. On a baking tray, toss bread pieces with oil and season with salt. Bake, tossing occassionally for 13-15mins or until golden and crisp. Cool to room temperature. Transfer croutons to a sealable plastic bag. Using a rolling pin, crush the croutons until ground into coarse crumbs.

2. To make the caesar dressing, in a blender, blend the anchovies, egg yolk, parmesan, garlic, lemon rind, 1 1/2  tbs lemon juice, vinegar, mustard and 1 1/2 tbs water for 30 secs or until completely smooth. With the blender running slowly pour in the oil, stopping to scrape sides of blender as needed. Season with salt and pepper. Add more lemon juice, if desired.

3. Prepare a barbecue for medium-high heat. Toss the prawns in a bowl with the oil and paprika. Season with salt and pepper. Thread onto 4 soaked bamboo skewers. Barbeque prawns for 2-3mins each side or until charred and cooked through. Transfer to a plate.

4. Separate the lettuce leaves and transfer to a large bowl. Finely grate half the parmesan over lettuce leaves. Toss with 1/2 cup of the caesar dressing. Arrange the salad on a serving platter. Finely grate the remaining parmesan over salad. Top with the crouton crumbs. Serve with the prawns and remaining dressing.

Serves 4

Recipe from Coles Free Magazine January 2020 issue