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.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Prawn caesar salad
  • 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
  • 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.

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