"It took me a long time to love Caesar salad because often it just isn’t done properly, but this balance of ingredients works so well. You can make this salad on its own, as a side, or with chicken instead, which I’ve included instructions for below"
Prawn Caesar Salad
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Prep time: 10mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
For the Salad
- 1 tbsp sunflower oil
- 12 king prawns, peeled and deveined, or 4 chicken breasts
- 2 slices of bread, cut into 2cm rustic cubes
- 1 tbsp olive oil
- pinch of flaked sea salt
- grind of black pepper
- 4 gem lettuces
- 20 gram parmesan block
Method
Step 1
Preheat the oven to 180°c.
Step 2
Put the sunflower oil in a frying pan over a medium heat then add the prawns. Allow them to cook for 3 minutes, then turn over and cook for a further 3 minutes on the other side until fully pink and cooked through. Remove and set aside.
Step 3
In a bowl, drizzle your cubed bread with the olive oil and mix with your hands. Scatter the cubes of bread onto a baking tray and place in the preheated oven for 10 minutes, until the cubes are golden.
Step 4
If you prefer your Caesar salad with chicken, season the breasts generously with salt and pepper. Add the sunflower oil to a frying pan on a medium heat then lay the chicken breasts into the pan and cook for 5 minutes until golden brown. Turn over and cook for another 5 minutes, until golden all over.
Step 5
Transfer the chicken breasts to a baking tray, and place into the preheated oven. Roast for 15 minutes, until the chicken is cooked through.
Step 6
Cut the bottom stem off the gem lettuces then wash and separate the leaves. You can roughly chop them or leave them whole as preferred. Pour the Caesar dressing over the leaves and mix together using two spoons to coat them all well.
Step 7
Place the prawns onto your salad, or slice up your cooked chicken breasts, and top with a handful of your baked croutons and liberal shavings of Parmesan. Use a potato peeler for this to get lovely thin curls. Enjoy.
ingredients
caesar dressing
- 20 gram parmesan block
- 4 anchovy fillets, finely chopped
- 4 tbsp greek yoghurt
- 2 tbsp mayonnaise
- 1 clove garlic, peeled and sliced
- 1 teaspoon olive oil
- 1/4 lemon, zested and juiced
- pinch of flaked sea salt
- grind of black pepper
For caesar dressing
Step 1
Blitz the Parmesan in the food processor until it resembles fine breadcrumbs. Add all the remaining ingredients, then blitz everything together until the anchovies and garlic have been finely chopped. Taste the dressing and add seasoning if needed.
Step 2
Store in an airtight container in the fridge for up to 1 week.