caesar salad with grilled prawns

caesar salad with grilled prawns

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caesar salad with grilled prawns



¼ cup olive oil
1 large clove garlic
2 cups sourdough bread cubes (15-20mm cubes)
18 large prawns, shelled and deveined
1 head cos lettuce
¼ cup finely grated Parmesan cheese
finely sliced red cayenne chillis

Caesar Salad Dressing-
¼ cup fresh lemon or lime juice
¼ cup finely grated Parmesan or Romano cheese
1 large egg
1 egg yolk
4 anchovy fillets, coarsely chopped
3 garlic cloves, coarsely chopped
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 to 4 tablespoons BBCC Red Cayenne Chilli Sauce (to suit your taste)
½ teaspoon salt
1 teaspoon freshly ground black pepper
1 cup vegetable oil
1 cup olive oil

cooking instructions
In a large frying pan, heat oil over medium heat and add garlic. Saute 1 minute and then discard garlic. Increase heat to high and add bread cubes, turning frequently until browned evenly on all sides and crisp. Drain on paper. Marinate prawns in ¾ cup of the Cayenne Caesar dressing (recipe below) for 1 hour. Lift prawns from marinade on cook on hot grill on both sides until pink. Cool slightly. In a large salad bowl, combine lettuce leaves, dressing and croutons. Arrange prawns on top and sprinkle with additional grated parmesan cheese and red chillis if desired.

Caesar Salad Dressing-
In a food processor, combine all the ingredients except the oils until well blended. Remove the feed tube and gradually pour in the vegetable oil and the olive oil in a steady stream. Once dressing has thickened, store in a closed container in the refrigerator.
to make it extra hot, a few drops of HEAVENLY HABANERO CHILLI SAUCE will do the job

An Aussie twist to the Mexican classic