Prawn caesar salad
24 individual, peeled, tails intact
1 x 3 second spray(s)
125 g, fat trimmed
⅓ cup(s), (80ml)
Anchovy fillets in oil, drained
2 medium, finely chopped
1 clove(s), crushed
2 cup(s), (Buy 1 baby cos lettuce) leaves torn
2 slice(s), toasted, cut into 1cm pieces
1 large, coarsely chopped
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook bacon for 2–3 minutes each side or until golden and crisp. Remove from pan. Coarsely chop.
- Combine buttermilk, mustard, anchovy and garlic in a small bowl. Season dressing with salt and pepper.
- Place lettuce, prawns, bread, avocado and bacon in a large bowl. Add three-quarters of the dressing and toss to combine. Serve drizzled with remaining dressing.