Ceasar Salad with Grilled Prawns
- Author
- Byron Bay Chili Co
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Servings
- 4 serves
- Category
- Light Meals, Main Meals
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)
- 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
- Marinate prawns in 3/4 cup of the Cayenne Caesar dressing for 1 hour
- Lift prawns from marinade and cook on hot grill on both sides until pink
- Cool slightly
- In a large frying pan, heat oil over medium heat and add garlic
- Saute 1 minute and then discard garlic
- Increase heat to high and add bread cubes, turning frequently until browned evenly on all sides and crisp
- Drain on paper
- In a food processor, combine all the ingredients except the oils until well blended
- Remove the feed tube and gradually pour in the vegetable oil and the olive oil in a steady stream
- Once dressing has thickened, store in a closed container in the refrigerator
- In a large salad bowl, combine lettuce leaves, dressing and croutons
- Arrange prawns on top and sprinkle with additional grated parmesan cheese and red chillis if desired