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Prawn Caesar Salad

 Prawn Caesar Salad

Serves 4

This salad is perfect for summer, featuring a range of flavours from salty seaweed adding some crunch, creamy parmesan and buttery shrimp. Salads as delicious as this one deserve to be shared so invite your friends and family round and enjoy great food and company


For the dressing   

  • 1 free-range egg yolk   

  • 1tbsp lemon juice   

  • 1 tbsp wine vinegar   

  • 1 tsp Worcestershire sauce   

  • 3 anchovies  

  • 1 clove garlic  

  • 40ml mild olive oil    

  • 20g finely grated parmesan   

  • 1 tsp fresh ground black pepper   

  For the salad 

  • 2 tbsp olive oil   

  • 100g ciabatta or sourdough cut into thin slices   

  • 2 cos lettuce, or 3 baby gem, roughly torn  

  • 400g cooked king prawns   

  • 15g pack seaweed thins, roughly torn   

  • 20g finely grated parmesan  


  1. Preheat your oven to 200C/180C fan, or pizza oven to a medium high heat. Arrange the bread slices in a single layer and drizzle over the olive oil and rub it into the bread with your hands. Season generously with sea salt and black pepper. Bake for 5-7 minutes until golden and crisp.   
  2. To make the dressing, place the egg yolk, lemon juice, vinegar, Worcestershire sauce, anchovies and garlic in a small bowl and blitz with a stick blender. Gradually add the olive oil in a thin steady stream, blitzing until emulsified. Add a little water if needed to bring the mixture to a pouring consistency.  
  1. Place the lettuce, prawns, seaweed thins, and half the croutons in a large bowl and drizzle over the dressing and toss together, scatter over 3/4 of the parmesan and toss together again. Tip the mixture onto a serving dish and scatter over the reserved croutons and parmesan. Serve immediately.