Prawn Caesar Salad Recipe | olivemagazine
Our prawn Caesar salad recipe swaps chicken for a salad with a more summery feel
Ingredients
- 100g ciabatta loaf crusts removed
- 2 tbsp olive oil plus 2 tsp
- 1 egg yolk
- 3 anchovy fillets
- 25g parmesan grated
- 1 tsp white wine vinegar
- 2 garlic cloves crushed
- 130ml good-quality extra-virgin olive oil
- 10g basil leaves torn
- 5g flat-leaf parsley leaves
- 1 tbsp lemon juice, 1 tsp lemon zest plus wedges to serve
- 20g raw tiger prawns peeled and deveined, leaving tails intact
- 1 Romaine lettuce head outer leaves discarded
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