Ingredients:
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.
 
To Plate:
Pile salad into serving bowls, drizzle with the remaining dress and garnish with egg and extra parmesan.
 
Serves: 4-5

Note:  
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