CLASSIC CAESAR SALAD WITH PRAWNS

Ingredients

3 Tbsp olive oil, to drizzle ciabatta, sliced 2 cos lettuces, halved 230 g prawns, cooked, shelled and butterflied 1 egg 2 cloves garlic, crushed 2 Tbsp lemon juice 2 tsp white wine vinegar 4 Tbsp Worcestershire sauce 10 anchovy fillets, roughly chopped 6 tsp Dijon mustard, to taste 4 Tbsp olive oil, to drizzle sea salt and freshly ground black pepper, to taste Parmesan, grated, for serving

Cooking Instructions

Heat the olive oil in a pan. Tear the bread into pieces, then cook in the oil until golden and crisp. Drain on kitchen paper. Tear the lettuce into a bowl and add the croutons and prawns. Pour over ¾ of the dressing and toss. Sprinkle over the remaining grated cheese from the dressing, then spoon over the remaining dressing. To make the dressing, place the egg in boiling water for 2 minutes, then rinse in cold water. Break into a small bowl. Whisk in the garlic, lemon juice, vinegar, Worcester sauce, anchovies and mustard. Gradually whisk in the olive oil and season to taste. Stir in half the Parmesan.

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