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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:
1

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

To make the prawn caesar salad:
2

Preheat oven to 160ÂșC.

3

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

4

Peel the prawns, leaving the tails intact.

5

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.

6

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.