Ingredients

Method

For the salsa verde, combine
• 1/3 cup chopped parsley
• 2 cloves garlic, chopped
• 1/3 cup olive oil
• 2 T capers, chopped
• 4 gherkins, diced
• 8 anchovy fillets
For the salad
• 1 French loaf, very thinly sliced
• 2 T olive oil
• 16 prawn tails, butterflied
• 1x 160 g pillow pack cos lettuce
• 1/3 cup shaved Parmesan
• 4 organic eggs, soft boiled and halved

Method

Ingredients

Preheat the oven to 180°C.

Toast the French loaf slices in the oven until lightly browned.

Heat a medium-sized frying pan over a high heat. Add the oil and, when hot, quickly pan-fry the prawns for 3 to 5 minutes, or until just cooked and pink in colour.

Toss the lettuce leaves, Parmesan shavings and cooked prawns with the salsa verde.

Divide the salad between 4 plates and serve garnished with the French-loaf croutons and boiled-egg halves.

Cook’s note: Don’t boil the eggs for any longer than 5 minutes if it’s a lovely runny yolk you’re after. Tossed with cooked pasta and vine tomatoes, the salsa verde makes a quick and easy pasta dish.

TASTE’s take:

The anchovies in this new-age Caesar are incorporated into a very contemporary salsa verde, and delicious prawn tails continue the aquatic theme. Experiment with textures and tastes by replacing the latter with tuna sashimi or seared tuna pieces.