Name: Prawn Caesar salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: ⅓ cup (80ml) extra virgin olive oil; 1 clove garlic, crushed; 1 small baguette (150g), sliced thinly; 4 eggs; 200g thin streaky bacon; 3 baby gem lettuce, quartered; 3 green onions, sliced thinly; 1 cup (80g) flaked parmesan cheese; 700g cooked prawns, peeled, deveined, tails intact; CAESAR DRESSING; ¾ cup (225g) whole-egg mayonnaise; 1 tablespoon lemon juice; 4 drained anchovy fillets, chopped finely; 3 teaspoons Dijon mustard

Ingredients

⅓ cup (80ml) extra virgin olive oil

1 clove garlic, crushed

1 small baguette (150g), sliced thinly

4 eggs

200g thin streaky bacon

3 baby gem lettuce, quartered

3 green onions, sliced thinly

1 cup (80g) flaked parmesan cheese

700g cooked prawns, peeled, deveined, tails intact

CAESAR DRESSING

¾ cup (225g) whole-egg mayonnaise

1 tablespoon lemon juice

4 drained anchovy fillets, chopped finely

3 teaspoons Dijon mustard

Method

CAESAR DRESSING Place ingredients and 1 tablespoon water in a screw-top jar; season to taste. Shake well.

Preheat oven to 180°C (160°C fan-forced).

Combine ¼ cup oil and the garlic in a bowl; brush both sides of baguette slices with garlic oil. Place in a single layer on an oven tray. Bake 10 minutes or until dry and crisp.

Cover eggs with cold water in a small saucepan; bring to the boil. Cook for 4 minutes; drain. Cool eggs in cold water. When cool enough to handle, peel eggs; cut in half.

Meanwhile, heat remaining oil in a medium non-stick frying pan over medium heat; cook bacon 3 minutes each side or until crisp. Drain on paper towel.

Arrange baguette, eggs, lettuce, bacon, green onion, parmesan and prawns on a serving platter. Serve with Caesar Dressing.

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