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A fantastic summer dish, especially if you are throwing a barbecue or cooking for a crowd. Full of strong, fresh flavours such as garlic and lemon.


  • 300g Romaine or Cos lettuce (washed)

  • 80g grated Parmesan cheese

  • 2 egg yolks

  • ½ tsp Dijon mustard

  • 3 cloves of garlic (peeled)

  • 8 Anchovy fillets in oil

  • 200ml Italian olive oil

  • 1 tsp caster sugar

  • 2 tsp capers in vinegar (drained)

  • 2 tbsp white wine vinegar

  • 5 tbsp Italian extra virgin olive oil

  • 500g loaf of crusty bread (cut in 2cm cubes)

  • 2tsp dry oregano

  • 100g Parmesan shavings

  • Salt and pepper to taste

  • For the prawn skewer

  • 8 wooden skewers soaked in water

  • 32 large King prawns, peeled head off, with vein removed

  • 32 fresh cherry tomatoes

  • For the marinade

  • olive oil

  • lemon juice

  • handful chopped parsley

  • salt and pepper


  • 1.

    In a large frying pan toast the bread with the extra virgin olive oil and the origano until crispy and golden brown. In the meantime place in a blender the lime juice, grated parmesan, mustard, anchovies, garlic, sugar, capers, egg yolks and season with salt and pepper. Start to process and through the opening of the blender add in the olive oil slowly until the dressing is smooth. Place the lettuce in a large bowl and gently poor the Caesar dressing all over. Add the croutons and mix well. Serve on a large serving plate and sprinkle the shaved parmesan on top.

  • For the prawn skewers:

  • 1.

    Firstly mix all the marinade ingredients together, in a bowl and set aside. Preheat a large griddle pan. Take a skewer and put on a prawn alternating with a cherry tomato and repeat the process for remaining skewers. Then, generously brush each skewer with the marinade. Place on the preheated griddle pan, cooking for 1-2 minutes on each side, basting with marinade as you go. Serve on top of the Caesar salad.

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