Ceasar Salad with Grilled Prawns

Byron Bay Chili Co
Servings

4 serves

Prep Time

15 minutes

Cook Time

10 minutes

Category

Light Meals, Main Meals

Ceasar Salad with Grilled Prawns

Ingredients

  • 1/4 cup olive oil
  • 1 large clove garlic
  • 2 cups sourdough bread cubes (15-20mm cubes)
  • 18 large prawns, shelled and deveined
  • 1 head cos lettuce
  • 1/4 cup finely grated Parmesan cheese
  • Finely sliced red cayenne chillis (optional)

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  • 1/4 cup fresh lemon or lime juice
  • 1/4 cup finely grated Parmesan or Romano cheese
  • 1 large egg
  • 1 egg yolk
  • 4 anchovy fillets, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard

  • 1 to 4 tablespoons Byron Bay Chilli Co Sizzlin Cayenne Hot Sauce

  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup vegetable oil
  • 1 cup olive oil

Directions

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    1. Marinate prawns in 3/4 cup of the Cayenne Caesar dressing for 1 hour
    2. Lift prawns from marinade and cook on hot grill on both sides until pink
    3. Cool slightly

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    1. In a large frying pan, heat oil over medium heat and add garlic
    2. Saute 1 minute and then discard garlic
    3. Increase heat to high and add bread cubes, turning frequently until browned evenly on all sides and crisp
    4. Drain on paper

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    1. In a food processor, combine all the ingredients except the oils until well blended
    2. Remove the feed tube and gradually pour in the vegetable oil and the olive oil in a steady stream
    3. Once dressing has thickened, store in a closed container in the refrigerator

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    1. In a large salad bowl, combine lettuce leaves, dressing and croutons
    2. Arrange prawns on top and sprinkle with additional grated parmesan cheese and red chillis if desired