We’ve combined the base ingredients of a prawn cocktail with the rich, creamy dressing of a Caesar salad to create an unbeatable new starter. The perfect way to kick off the festive proceedings.
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Yields:
6 serving(s)
Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
Cal/Serv:
282
Ingredients
FOR THE CROUTONS
175 g ciabatta, cut into 1cm cubes
1 Tbsp. olive oil
FOR THE DRESSING
3 anchovy fillets in oil
1 garlic clove, crushed
75 g mayonnaise
1 Tbsp. lemon juice
1 tsp. Dijon mustard
50 ml olive oil
25 g Parmesan finely grated, plus extra to serve
Few drops Worcestershire sauce
Few drops Tabasco
TO ASSEMBLE
300 g cooked and peeled king prawns
2 Tbsp. finely chopped chives
Little gem lettuce leaves, roughly chopped
Directions
Step 1To make the croutons, preheat oven to 180°C (160°C fan) mark 4. On a baking tray, toss together ciabatta cubes, oil and plenty of seasoning. Cook for 10min, until golden and crisp. Leave to cool completely on the tray.
Step 2Meanwhile, make the dressing. In the small bowl of a food processor, briefly whizz the anchovies, garlic, mayonnaise, lemon juice, mustard and some seasoning.
Step 3With the motor running, slowly drizzle in the oil, followed by 25ml cold water, to thicken. Add the Parmesan, Worcestershire sauce and Tabasco and whizz to combine. Check seasoning. Scrape the dressing into a large bowl and mix in the prawns and chives.
Step 4Arrange some Little Gem lettuce leaves in 6 coupe glasses or small bowls and spoon over the prawn mixture. Sprinkle over croutons and some finely grated Parmesan.
GH TIPs:
Make the croutons up to 2 days ahead. Once cool, store in an airtight container at room temperature. Make the dressing up to 1 day ahead. Cover and chill until needed.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
