BBQ Prawn Caesar Salad

A Caesar Salad is only as good as its ingredients and that’s why we have all been disappointed at some stage or another when ordering it at a café. Why do I say that? Because it is important to use the freshest ingredients when making this BBQ Prawn Caesar Salad. Use fresh crispy lettuce, organic eggs and corn, rindless middle bacon, fresh prawns (not frozen) and the best quality extra virgin olive oil you can purchase and all of a sudden this humble little salad becomes a gourmet meal.

I think I’m picky about using the best quality ingredients, especially for this salad because it holds a special place in my heart. During my university years I worked at Pizza Hut as a shift manager, which meant I worked till late. My boyfriend at the time (yes, my now husband: Peter) would pick me up after work and to relax we would head out for a late night snack and chat about the day we had. Every time we would order the same meal and share it: Caesar Salad. This occurred at least twice a week and I loved it. We had no money to order any drinks so we always asked for tap water but occasionally the waitress remembered us and offered a free juice or soft drink to go with it. Just being together and sharing that simple Caesar Salad week after week made me realise the relationship was way more than just a fling. So I guess I have the humble Caesar Salad to thank for! LOL

So here I offer you my family’s Caesar Salad. I hope you enjoy it as much as we do. Enjoy x

Serves 4


1 head baby coz lettuce, washed and cut into chunks

600g shrimp/green prawns (20 pieces)

3 - 4 boiled eggs, cut into quarters

2 corn cobs char grilled (optional to use canned corn instead)

1 large avocado sliced

6 rindless middle bacon pieces

1 anchovy fillet (optional for added taste)

Optional extras:

Parmesan cheese shavings

Anchovy fillets


1/3 cup light EVOO

1 egg

1 clove garlic minced or ¼ tsp ground garlic powder

juice of 1 lemon

½ tsp mustard powder

1 tbs almond milk

½ tsp freshly cracked pepper

½ tsp sea salt

  1. Preheat BBQ and place corn to char grill, rotate 4 times, cooking each side approximately 4 minutes. Once cooked using a sharp knife slice off corn kernels.

  2. Prepare prawns, peel (leaving tails intact) and devein and place onto BBQ along with bacon rashes. Cook each side for 2-3 minutes or until bacon is charred and prawns are golden and orange in colour.

  3. Prepare sauce by combining all ingredients in a food processor or handheld mixer and process for 1-2 minutes until a creamy consistency.

  4. Assemble salad. Pour a third of the sauce over the lettuce and evenly coat. Place into a large serving bowl, now layer and spread the shrimp, boiled eggs, corn, bacon and avocado. Lightly drizzle some more sauce over the ingredients and serve immediately.

  5. Leftover sauce can be kept in the fridge for 2 days.

OPTIONAL BELOW : Serve Caesar Salad as Lettuce Tacos

Great way to get the kids in the kitchen to assemble and eat!

Send me your photos of these, I would love to see them.

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