Prawn Caesar Salad

500g cooked prawns, with tail
4 rashers rindless bacon, cooked, chopped
2 cups toasted croutons
¼ cup grated parmesan, plus extra to serve
½ seafood cocktail sauce
2 tbs lemon juice
¼ creme fraiche
2 hard-boiled eggs, peeled, coarsely grated

1. Place the lettuce in a bowl with the prawns, bacon, croutons and parmesan.

2. Mix the seafood sauce with the lemon juice, creme fraiche and 2 tablespoons of warm water, then season with salt and pepper.

3. Add half the dressing to the salad and toss to combine.

4. Pile salad into serving bowls, drizzle with the remaining dressing and garnish with egg and extra parmesan.

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Midwest Foods Dubbo