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Tiger Prawns Caesar salad with cheesy croutons

Ingredients

600g or 16 extra-large Whole Cooked Tropic Co Tiger Prawns (head and shell removed, tail on)

4 slices streaky bacon, cut into 1cm strips

4 thick slices sourdough bread ripped into 2cm chunks

2tbsp extra virgin olive oil

50g grated parmesan cheese

2 baby cos lettuce washed and cut into quarters

1 small bag (or 60g) baby spinach leaves

Dressing

½ cup mayonnaise

½ cup Greek yoghurt

½ clove garlic, crushed

½ bunch parsley, stalks removed, chopped

1 ½ tbsp white wine vinegar

Salt and pepper to taste

½ cup parmesan cheese, sliced with a vegetable peeler into thin shavings

 

Tip:  For an extra flavour boost add 4 crushed Anchovy fillets to the dressing

Method

Step 1

Pre heat the oven to 200c.

Step 2

On a baking sheet place bacon and bread chunks, sprinkle with parmesan, drizzle with olive oil and place into the oven, turning often until caramelised and toasted evenly, then set aside.

Step 3

Mix all dressing ingredients in a large bowl.

Step 4

Add the cos and spinach into the dressing and toss. Place onto a large platter.

Step 5

Top with bacon, croutons, parmesan and prawns