This Caesar salad with grilled prawns from Byron Bay Chilli Co. is perfect for kicking back with a beer near a beautiful coastline. Or just dreaming of that while you eat it by the grill in your backyard.
Caesar Salad with Grilled Prawns Ingredients
- ¼ 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
- ¼ cup finely grated Parmesan cheese
Optional
Finely sliced red cayenne chillis
Caesar Salad Dressing
- ¼ cup fresh lemon or lime juice
- ¼ 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 BBCC Red Cayenne Chilli Sauce (to suit your taste)
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup vegetable oil
- 1 cup olive oil
Instructions
- In a large frying pan, heat oil over medium heat and add the garlic. Saute 1 minute and then discard the garlic.
- Increase heat to high and add the bread cubes, turning frequently until browned evenly on all sides and crisp. Drain them on a paper towel.
- Marinate the prawns in ¾ cup of the Cayenne Caesar dressing (recipe below) for one hour. Lift the prawns from the marinade and cook them on a hot grill on both sides until pink. Cool them slightly.
- In a large salad bowl, combine the lettuce leaves, dressing, and croutons. Arrange the prawns on top and sprinkle with additional grated parmesan cheese and red chillis if desired.
Caesar Salad Dressing
- In a food processor, combine all of 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 the dressing has thickened, store it in a closed container in the refrigerator.
To make it extra hot, a few drops of Heavenly Habanero Chilli Sauce will do the job.
