Recipe Menu

BBQ Prawn Caesar Salad

Take your caesar salad to the next level with this BBQ Prawn Caesar Salad. Serve it on its own, as a side, or in lettuce cups as an appetiser.

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.

BBQ Prawn Caesar Salad

Serves 4

Salad:

2 heads 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

1 large avocado sliced

6 rindless middle bacon pieces

1 anchovy fillet (optional)

Optional extras:

Parmesan cheese shavings (dairy free option)

Anchovy fillets

Sauce:

1/3 cup light EVOO

1 egg

1 clove garlic minced

juice of 1 lemon

½ tsp mustard powder

2 tbsp almond milk

½ tsp freshly cracked pepper

½ tsp sea salt

Instructions:

Preheat BBQ and place corn to char grill, rotate 4 times, cooking each side for approximately 7 minutes. Once cooked using a sharp knife slice off corn kernels.
Prepare prawns, peel (leaving tails intact), and place onto BBQ along with the bacon rashes. Cook each side for 2-3 minutes or until bacon is charred and prawns are golden and orange in colour.
Prepare the sauce by combining all ingredients in a food processor or handheld mixer and process for 1-2 minutes until creamy consistency.
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.
Leftover sauce can be kept in the refrigerator for 2 days.