BBQ Prawn Caesar Salad, gluten-free

Elevate your Caesar Salad experience by trying out this BBQ Prawn Caesar Salad recipe. The quality of a Caesar Salad depends greatly on the ingredients used, and many of us have been let down by mediocre versions served at cafes. To make this BBQ Prawn Caesar Salad truly outstanding, opt for the freshest ingredients such as crunchy lettuce, organic eggs and corn, bacon without rind, fresh prawns (not frozen), and premium extra virgin olive oil. These basic selections will transform the salad into a luxurious dining experience.

BBQ Prawn Caesar Salad, gluten-free

Serves 4

INGREDIENTS

Salad:

2 heads baby coz lettuce washed and cut into chunks

600g shrimp/green prawns (20 pieces)

4 boiled eggs, cut into quarters

2 corn cobs char grilled

1 large avocado sliced

6 rindless middle bacon pieces

Sauce:

¾ cup olive oil

4 tablespoons white wine vinegar or fresh lemon juice

1 egg

3 cloves fresh garlic

2 teaspoons Dijon mustard

4 anchovy fillets (optional)

1/2 cup parmesan cheese grated

Sea salt and freshly cracked pepper

Optional extras:

Parmesan cheese shavings (dairy-free option)

Anchovy fillets

INSTRUCTIONS

Char Grill Corn: Preheat the BBQ and place the corn on the grill. Rotate the corn four times, cooking each side for approximately 5 minutes over medium heat. Once cooked, slice off the corn kernels with a sharp knife.
Cook Prawns and Bacon: Peel the prawns, leaving the tails intact, and place them on the BBQ along with the bacon rashers. Cook each side for 2-3 minutes, until the bacon is charred and the prawns are golden and orange.
Prepare the Sauce: Combine all sauce ingredients in a food processor or handheld mixer and blend until creamy.
Assemble the Salad: Pour a third of the sauce over the lettuce and toss to evenly coat. Place the lettuce in a large serving bowl and layer with shrimp, boiled eggs, corn, bacon, and avocado.
Finish and Serve: Lightly drizzle more sauce over the salad and serve immediately. Leftover sauce can be refrigerated for up to 2 days.