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Modern prawn caesar salad

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

You need to try this! A modern take on an Australian favourite.

Modern prawn caesar salad recipe

 32 medium cooked Australian prawns
 12 thin slices of baguette
 Olive oil for brushing
 2 cups finely grated Parmesan cheese
 8 slices prosciutto
 500 g cherry tomatoes on the vine
 2 baby cos lettuce, cut into quarter
Buttermilk Dressing
 1 ½ cups buttermilk
 1 tsp Dijon mustard
 1 tbsp white balsamic vinegar
 1 tbsp finely chopped chives
 Sea salt and freshly cracked black pepper
To make the dressing:

Place the buttermilk, Dijon mustard, white balsamic and chives in a bowl and whisk to combine.

To make the prawn caesar salad:

Preheat oven to 160ÂșC.


Brush the bread with olive oil and sprinkle with Parmesan on both sides, pressing down to ensure the Parmesan sticks.


Peel the prawns, leaving the tails intact.


Place the bread, prosciutto and tomatoes on baking trays lined with non-stick paper and bake for 12 minutes or until golden and tomatoes are juicy. Set aside to cool.


Place wedges of cos lettuce on four serving plates, top with prawns, prosciutto, tomatoes and Parmesan croutons. Spoon over buttermilk dressing to serve.

Serves 4.