Caesar Salad with Prawns

clock 20 minutes + 20 minutes bowl Serves 4


  • 8 slices sourdough bread
  • 6 anchovy fillets, coarsely chopped (optional)
  • 1 egg
  • 1/3 cup natural yoghurt
  • 90g fresh ricotta cheese
  • 1 Tbsp lemon juice
  • 1 1/2 tsp Dijon mustard
  • 1 clove garlic, crushed
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tsp olive oil
  • 4 lean bacon rashers, rind removed, chopped
  • 20 Sea Cuisine Raw Prawn Cutlets, defrosted
  • 1 baby cos lettuce, roughly chopped
  • 1/3 cup Parmesan cheese, thinly sliced/ flaked
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  • 1. Preheat oven to 160°C (140°C fan-forced). Place bread, in a single layer, on a large baking tray. Bake for 20 minutes or until golden and crisp. Leave to cool. Break bread into 2cm pieces.

  • 2. Meanwhile, to make the dressing, use paper towels to pat oil from anchovies. Blend or process half of the anchovies, egg, yoghurt, ricotta,lemon juice, mustard and garlic for 1 minute or until smooth. Season with salt and pepper.

  • 3. Heat oil in a small frying pan over moderate heat. Add bacon and cook, stirring for 2 minutes or until lightly browned. Transfer to a heatproof bowl. Add prawns to pan and cook for 1 minute each side or until cooked.

  • 4. Combine lettuce, Parmesan, bread, bacon and remaining chopped anchovies in a large bowl. Divide salad among serving plates. Serve topped with prawns. Drizzle with dressing and sprinkle with pepper.

  • Tip: Use leftover ricotta in a frittata, add to scrambled eggs or use as spread on toast.

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