Prawn Caesar Salad


This is a fresh alternative to traditional caesar salad, high in protein and raw goodness.
It’s great for a summer meal or as a Christmas day treat.

serves 6

what you need

6 thin bacon rashers, rind removed
4 slices wholemeal sourdough bread, 
torn into 2-3cm pieces
2 cos lettuce, washed, dried and roughly chopped
2 lebanese cucumbers, roughly chopped                                      
250g cherry tomatoes, halved
1 cup (250ml) caesar salad dressing (see basics page 28)
1kg cooked king prawns, peeled and deveined
shaved parmesan, to serve

what you do
1. Preheat the oven to 180ºC (160ºC fan forced). Cut the bacon into 3cm pieces, and spread onto an oven tray. Arrange the bread pieces onto another oven tray. Cook the bacon and bread pieces for about 15-20 minutes, until golden brown. Transfer the bacon to a plate lined with paper towel, to drain and cool. Cool the bread croutons.
2. In a large bowl, combine the lettuce, cucumber, tomatoes and caesar salad dressing, tossing to coat evenly.
3. Arrange the dressed salad onto a platter. Top with the bacon, croutons and prawns, then scatter shaved parmesan over the top.

V option: Substitute grilled haloumi slices and toasted pinenuts for the bacon and prawns.
GF option: Use gluten-free bread.

prawns and shellfish are worth including in your diet because like fish, they are rich in omega-3 fatty acids, which are thought to promote a healthy heart. They are also a rich source of protein. Although it's true that prawns and shellfish contain some cholesterol, they are also very low in saturated fats - unless of course you are eating them battered, crumbed or fried!

© Recipe - Naked Food - the way food was meant to be by Jane Grover