A healthy & fresh version of the famous Caesar salad, with shrimp, yogurt, lemon and homemade croutons.
Preparation time +/- 20 minutes
Serves 3-4 people
2 large Romano salads
1 ciabatta (1 or 2 days old)
Parmesan cheese (Moscow Fresh)
15-20 Tiger prawns (frozen from Metro, take them out in the morning to defrost)
1 garlic clove
3 spring onions
4 tablespoons yogurt
Preheat your oven to 200 degrees. Slice the crust of your ciabatta and cut the inside in cubes for the croutons. Mix the bread cubes in a bowl with 3 tablespoons olive oil, the crushed garlic and some sea salt and pepper. When the oven is ready, put the cubes in the oven on a tray covered with baking paper. Take them out after +/- 8 minutes when crispy&golden. Set aside to cool off.
In the meantime boil your eggs for max 4 minutes, so they are still runny inside. Cool them well and peel off the shell and set aside.
Squeeze the juice of the lemon and mix it well with the yogurt. Add some salt&pepper and if you like a tablespoon of mayonnaise. Tear&wash the salad in pieces and add to a bowl with the yogurt&lemon juice and stir well until the leaves are covered in the dressing.
Clean your shrimps and cook in a wok frying pan on high heat with a 2 tablespoons of olive oil until crispy outside. Don't overcook them because they will loose their tenderness, so cut in half after 2 minutes to see if the shrimp is cooked before you serve them.
Divide the salad over the plates and add the croutons, the shrimps, the Parmesan flakes and some spring onion. At last cut each egg in 4 pieces and add to the plates with some extra salt&pepper. You can serve it with some extra lemon-yogurt dressing if you like.