Prawn Caesar salad recipe
This festive take on the classic Caesar salad makes the most of frozen prawns and decadent pancetta rashers. It's a perfectly fresh and lively addition to a Christmas table spread
See method- Serves 6
- 10 mins to prepare and 20 mins to cook
- 304 calories / serving
Ingredients
- 2 tbsp plain flour
- 1 large egg, beaten
- 70g panko breadcrumbs
- 1 tsp ground black pepper
- 70g Parmesan, finely grated
- 2 x 200g packs frozen raw and peeled king prawns, defrosted
- 180g pack Tesco Finest smoked pancetta rashers
- 2 x 60g bags rocket leaves
- 270g pack chicory, leaves separated
For the dressing
- 6 anchovy fillets
- ½ tsp Dijon mustard
- 10g fresh parsley, leaves picked
- 10g fresh chives, snipped
- 1 lemon, juiced
- 125g Greek-style yogurt
Each serving contains
- Energy
- 1270kJ 304.0kcal
- Fat
- 15g
- Saturates
- 8g
- Salt
- 2.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 15.3gProtein 26.9gFibre 1.2g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the flour and egg in separate bowls. Mix the breadcrumbs, black pepper and 45g Parmesan in another bowl.
- Line a baking sheet with nonstick baking paper. Dip the prawns into the flour, followed by the egg and then the breadcrumbs, making sure they are fully coated. Transfer to the baking sheet and bake for 20 mins or until crisp and golden.
- Meanwhile, place the pancetta rashers in a single layer on another lined baking sheet; bake for 15 mins until crisp and golden.
- Meanwhile, prepare the salad. Blitz the dressing ingredients in a food processor with the remaining Parmesan; set aside. Divide the rocket and chicory between 6 plates. Top with the pancetta and prawns and drizzle over the sauce to serve.
- See more Salad recipes
