Prawn Caesar Salad- IGA Tasmania

Ingredients

• 500 g cooked prawns, peeled and deveined
• 4 baby cos or baby gem lettuce, washed and trimmed
• 4 slices of bacon
• 3 slices of sourdough bread, cut or torn into bite size pieces
• 2 Black and Gold eggs
• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 1 garlic clove, crushed
• 1/4 cup Community Co parmesan cheese, shredded
• 2 tbsp lemon juice mayonnaise
• 2 tbsp chives, chopped
• To make the dressing, combine the buttermilk, mayonnaise, garlic, parmesan, lemon juice and chives in a small bowl and whisk to combine.
• Season to taste then set aside in the refrigerator until ready to use.
• Preheat the oven to 170C fan force. Place the bacon and bread on a lined baking tray and bake in the oven for 15-20 mins or until both are crispy and the bread is golden.
• To assemble, arrange lettuce leaves, prawns, bacon, croutons and egg on a large serving platter. When ready to serve, drizzle the buttermilk dressing on top.