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Caesar salad with tiger prawns, crispy romano leaves, cherry tomatoes, original sauce and wheat croutons
Easy to cook
20 minutes
1120 grams
For a group
Crispy romaine leaves and succulent tiger prawns create a unique combination of freshness and texture, topped with a decadent sauce.
Place the eggs in a saucepan of cold, generously salted water, bring to a boil and cook over medium heat for 6 minutes.
Peel the shrimp, make a short longitudinal cut along the back and remove the intestine.
Heat 2 tbsp in a frying pan. spoons of olive oil and fry the shrimp, stirring, over high heat for 2.5 minutes, add salt and pepper while frying.
Cool the eggs under running cold water and peel off the shells.
Remove the rough part from the romaine lettuce and roughly tear the leaves into a bowl with your hands. Pour in the Caesar dressing, stir and place the dressed lettuce leaves on plates.
Cut cherry tomatoes and quail eggs in half. Cut the Parmesan into thin slices using a vegetable peeler or grate on a fine grater.
Place shrimp, cherry tomatoes, quail eggs in plates with lettuce leaves, sprinkle with croutons, garnish with Parmesan and serve.
