Prawn and Avocado Caesar Salad
Serves 4
Ingredients
Dressing:
1 cup of mayonnaise
½ cup grated parmesan
2 anchovies
1 large garlic clove
2 tbsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
4 eggs
1 cup of chopped bread
1 tsp pepper corns
1 tsp salt
Juice of half a lemon
20 giant prawns – defrosted
1 small shallot – sliced
Juice of half a lemon
2 baby cos lettuce
Lots of grated parmesan cheese
1 avocado sliced
¼ cup of sliced chives
Instructions
Whizz the dressing ingredients together, season with lots of pepper and set aside.
Boil the eggs in a pot on a high heat for 5- 6 minutes depending on the size. Run under cold water and peel the shells. Set aside.
Ready a pan with a good splash of extra virgin olive oil and a good pinch of salt. Add the bread and fry until golden brown on both sides.
Ready a large pot with the pepper corns, salt and lemon. Once the water is boiling add the prawns. Poach for about 1 – 2 minutes depending on their size. Set aside to cool.
Mix the shallots with the juice of half a lemon. Set aside. Slice the lettuce lengthways into 8 wedges. Place onto a platter. Spoon over some of the dressing, then half the bread crumbs and a healthy amount of parmesan. Layer the avocado, eggs, prawns and shallots. Drizzle with extra dressing and some more grated cheese. Garnish with freshly sliced chives and enjoy.
