Meals and Courses

King Prawn Caesar Salad

cook 10 mins
  • 1 tablespoon olive oil
  • 2 slices of white bread, crusts removed, cut into small squares
  • 2 garlic cloves
  • 4 anchovy fillets in oil, drained
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 200 ml (7 fl oz) natural yogurt
  • 1 large romaine lettuce, torn
  • 250 g (8 oz) cooked peeled king prawns
  • 15 g (1/2 oz) Parmesan cheese, grated
  • To make the croûtons, heat the oil in a frying pan until hot, then toss the bread in the pan for 3–4 minutes until golden. Remove with a slotted spoon and drain on kitchen paper.
  • Place the garlic, anchovies, lemon juice, mustard, Worcestershire sauce and yogurt in a mini food processor or small blender and blend until smooth.
  • Place the lettuce and prawns in a salad bowl with the croûtons, then add the yogurt mixture and cheese. Toss lightly to coat the salad with the dressing.
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