Name: Caesar Prawn Cocktail
Cook time: 1 h 35 min
Yield: 6
Ingredients: FOR THE CROUTONS; 175g ciabatta, cut into 1cm cubes; 1tbsp olive oil; FOR THE DRESSING; 3 anchovy fillets in oil; 1 garlic clove, crushed; 75g mayonnaise; 1tbsp lemon juice; 1tsp Dijon mustard; 50ml olive oil; 25g Parmesan, finely grated, plus extra to serve; Few drops Worcestershire sauce; Few drops Tabasco; TO ASSEMBLE; 300g cooked and peeled king prawns; 2tbsp finely chopped chives; Little Gem lettuce leaves, roughly chopped

VMG Recipes