2 slices fresh ciabatta bread
250ml Olive Oil
1 teaspoon garlic, crushed
2 baby cos lettuces, roughly torn
500g cooked prawns, peeled
4 rashers rindless bacon, cooked, chopped
¼ cup grated parmesan, plus extra to serve
½ bottle Café 26 Caesar Dressing
2 soft-boiled eggs, peeled, cut in half
To make Croutons:
Preheat oven to 180°. Mix together the olive oil and garlic. Brush over both sides of the bread. Lay on a baking tray. Bake for 10 minutes or until golden and crisp. Allow to cool. Crumble for rustic croutons.
To assemble Salad:
Place the cos lettuce in a bowl with prawns, bacon and bread croutons. Add half the salad dressing to the salad and toss to combine.
Pile salad into serving bowls, drizzle with the remaining dress and garnish with egg and extra parmesan.
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: