Prawn Caesar Salad
A classic reinvented. A definite must-try!
Ingredients
- 500 g cooked prawns, peeled and deveined
- 4 baby cos or baby gem lettuce, washed and trimmed
- 4 slices of bacon
- 3 slices of sourdough bread, cut or torn into bite size pieces
- 2 Black and Gold eggs
Dressing:
- 1/2 cup buttermilk
- 1/2 cup mayonnaise
- 1 garlic clove, crushed
- 1/4 cup Community Co parmesan cheese, shredded
- 2 tbsp lemon juice mayonnaise
- 2 tbsp chives, chopped
Instructions
- To make the dressing, combine the buttermilk, mayonnaise, garlic, parmesan, lemon juice and chives in a small bowl and whisk to combine.
- Season to taste then set aside in the refrigerator until ready to use.
- Preheat the oven to 170C fan force. Place the bacon and bread on a lined baking tray and bake in the oven for 15-20 mins or until both are crispy and the bread is golden.
- While the bacon and bread are in the oven, bring a small pot of water to the boil. Gently add the eggs and cook for 7 minutes. When ready, take them out and plunge them in ice water then peel and cut into quarters.
- To assemble, arrange lettuce leaves, prawns, bacon, croutons and egg on a large serving platter. When ready to serve, drizzle the buttermilk dressing on top.
