INGREDIENTS
(serves about 50)
Caesar dressing (see below)
Little Gem lettuces
Tiger prawns cooked and shelled
Croutons
Parmesan shavings
Baked pancetta slices
Parsley chopped
For the dressing
(Makes about 75cl)
3 eggs
60ml white wine vinegar
8 salted anchovies
60g Parmesan grated
3 cloves garlic
Juice of 1-2 lemons
300ml Spanish virgin olive oil
METHOD
Make the marinade by blitzing marinade ingredients in a blender and emulsifying them with up to 300ml of the olive oil.
For each Caesar spoon a little dressing into a curled lettuce leaf. Put a prawn on top then croutons Parmesan pancetta and parsley.
Maria Elia