- 3 T olive oil
- 4 ciabatta slices
- 2 large cos lettuces, trimmed
- 200 g cooked peeled prawns
- For the dressing:
- 1 organic egg
- 1 garlic clove, crushed
- 3 T lemon juice
- 1 T white wine vinegar
- 1 t Worcester sauce
- 3 anchovy fillets, finely chopped
- 1 t Dijon mustard
- 1⁄3 cup olive oil
- salt and freshly ground black pepper, to taste
- ½ freshly grated Parmesan
Heat the olive oil in a pan. Tear the bread into pieces, then cook in the oil until golden and crisp. Drain on kitchen paper.
Tear the lettuce into a bowl and add the croutons and prawns. Pour over ¾ of the dressing and toss. Sprinkle over the remaining grated cheese from the dressing, then spoon over the remaining dressing.
To make the dressing, place the egg in boiling water for 2 minutes, then rinse in cold water. Break into a small bowl. Whisk in the garlic, lemon juice, vinegar, Worcester sauce, anchovies and mustard. Gradually whisk in the olive oil and season to taste. Stir in half the Parmesan.
Chef's note: “The basic salad, a much-loved favourite, makes a good starter. Adding prawns turns it into a meal. You could also add chicken.”