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Tiger Prawns Caesar salad with cheesy croutons
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
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
- 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