Name: Prawn caesar salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 eggs; 2 tablespoon olive oil; 4 slice stale sourdough bread (125g), torn into chunks; 4 slice (60g) prosciutto, halved lengthways; 450 gram shelled cooked small prawns (shrimp); 1/2 cup (125ml) caesar salad dressing; 2 tablespoon lemon juice; 2 baby cos (romaine) lettuce, leaves separated

Ingredients

4 eggs

2 tablespoon olive oil

4 slice stale sourdough bread (125g), torn into chunks

4 slice (60g) prosciutto, halved lengthways

450 gram shelled cooked small prawns (shrimp)

1/2 cup (125ml) caesar salad dressing

2 tablespoon lemon juice

2 baby cos (romaine) lettuce, leaves separated

Method

1.Place eggs in a small saucepan, cover with water, bring to the boil, simmer 5 minutes. Drain, cool, then peel. Cut into halves.

2.Meanwhile, heat oil in a medium frying pan over high heat, cook bread and prosciutto, stirring, until browned and crispy. Transfer to a large bowl.

3.Cook prawns with half the dressing in same pan, stirring, until just warm. Add prawns to bread mixture with juice, toss gently to combine. Season to taste.

4.Serve prawn mixture on lettuce with eggs, drizzle with remaining dressing.

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.

Instagram Facebook