Name: Prawn caesar salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 8 sourdough bread, thin slices; 6 anchovy fillets; 1 egg; 90 gram fresh ricotta; 1/3 cup natural yogurt; 1 tablespoon lemon juice; 1 1/2 teaspoon dijon mustard; 1 clove garlic, crushed; 2 teaspoon olive oil; 4 bacon rashers, fat removed, chopped; 20 medium uncooked prawns, shelled deveined, leaving tails intact; 1 baby cos lettuce, leaves torn; 1/3 cup parmesan, freshly flaked

Prawn caesar salad

Chicken is usually added to this classic salad to turn it from a side dish into a meal. We've created a prawn caesar for something absolutely spectacular.

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Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

8 sourdough bread, thin slices

6 anchovy fillets

1 egg

90 gram fresh ricotta

1/3 cup natural yogurt

1 tablespoon lemon juice

1 1/2 teaspoon dijon mustard

1 clove garlic, crushed

2 teaspoon olive oil

4 bacon rashers, fat removed, chopped

20 medium uncooked prawns, shelled deveined, leaving tails intact

1 baby cos lettuce, leaves torn

1/3 cup parmesan, freshly flaked

Method

1.Preheat oven to 160°C/140°C fan forced. Place bread, in a single layer, on a baking tray. Bake for 20 minutes or until light golden and crisp. Cool. Break bread into 2cm pieces.

2.To make dressing, use paper towels to pat oil from anchovies. Coarsely chop anchovies, reserving half for salad. Blend or process remaining anchovies, egg, ricotta, yogurt, juice, mustard and garlic for 1 minute or until smooth. Season with salt and pepper.

3.Heat oil in a small frying pan over moderate heat. Add bacon; cook and stir for 2 minutes or until lightly browned. Transfer to a heatproof bowl. Add prawns to pan; cook for 1 minute each side or until cooked.

4.Combine lettuce, parmesan, bread, bacon and reserved anchovies in a large bowl. Divide salad among serving plates. Serve topped with prawns. Drizzle with dressing and sprinkle with pepper.

You can use low-fat substitutes for the yogurt and ricotta, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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