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Prawn Caesar salad recipe

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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
304kcal 15%
Fat
15g 22%
Saturates
8g 38%
Sugars
3g 3%
Salt
2.3g 38%

of the reference intake
Carbohydrate 15.3g Protein 26.9g Fibre 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