- 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
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.
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.