Prawn caesars – by Maria Elia

11 September 2006
Prawn caesars – by Maria Elia


(makes about 50)

Caesar dressing (see below)
Little Gem lettuces
Tiger prawns, cooked and shelled
Parmesan shavings
Baked pancetta slices
Parsley, chopped

For the dressing (Makes about 75cl)
3 eggs
60ml white wine vinegar
8 salted anchovies
60g Parmesan, grated
3 cloves garlic
Juice of 1-2 lemons
300ml Spanish virgin olive oil


Make the marinade by blitzing marinade ingredients in a blender and emulsifying them with up to 300ml of the olive oil.

For each Caesar, spoon a little dressing into a curled lettuce leaf. Put a prawn on top, then croutons, Parmesan, pancetta and parsley.

Maria Elia

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