The modern Caesar

The modern Caesar

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  • 4
  • Easy
  • Health conscious Heart friendly Pescatarian
  • 15 minutes
  • 10 minutes


  • 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

Cooking Instructions

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.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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