Prawn caesar salad

Method

• step 1

  Heat a grill to high. Rip the ciabatta into bite-sized pieces and transfer to a baking tray. Drizzle with 2 tbsp of olive oil and season well. Toast under the grill for 6-8 mins, turning the bread pieces occasionally, until evenly golden. Set aside to cool.

• step 2

  Meanwhile, blend the egg yolk, anchovies, 10g of the parmesan, the vinegar and garlic in a mini food processor with 2 tbsp of water to a smooth paste. With the blender still running, drizzle in 130ml of extra-virgin olive oil until the mixture is emulsified. Add the herbs and blend until the dressing is uniformly green. Add the lemon juice and an extra 1-2 tbsp of water if the mixture is too thick – it should have a drizzling consistency. Season to taste.

• step 3

  Put the prawns into a large bowl with the lemon zest, 2 tsp of olive oil and plenty of seasoning. Toss to combine and set aside for 10 mins to marinate. Thread the prawns evenly onto four soaked bamboo skewers. Put a large griddle pan over a medium-high heat. Cook the prawns for 2 mins on each side or until lightly charred and cook through. Transfer to a plate.

• step 4

  Separate the lettuce leaves and transfer to a bowl. Toss with 4 tbsp of the dressing and arrange on a platter. Sprinkle over the remaining parmesan and scatter over the croutons, arranging the prawn skewers on top with an extra drizzle of dressing. Serve with more dressing and the lemon wedges on the side to squeeze over.