The Northern Express Herald

Pacific caesar salad with avocado and lime aioli

Allyson Gofton

Here’s a Pacific variation on a favourite classic, perfect for serving at festive celebrations. Finish off with some shaved Parmesan or Pecorino cheese to flake over.

Ingredients

500 g	Prawns, shelled (Main)
½ cup	Avocado oil
1	Lime, grated rind only
½ tsp	Ground chilli
2 tsp	Freshly grated ginger
3 cloves	Garlic, peeled and finely chopped
1 Tbsp	Coconut sugar, or palm sugar
1 dash	Vinegar, for poaching eggs
4	Eggs, at room temperature (Main)
4	Baby cos lettuce, well washed (Main)
200 g	Smoked salmon, hot or cold
4 slices	Ham, or prosciutto; use up to 6 slices (Main)
3 sprigs	Parsley, preferably Italian parsley
1 handful	Mint leaves

Avocado and lime aioli

½ cup	Aioli (Main)
1	Avocado, halved, stoned and peeled (Main)
2	Anchovy fillets in oil, well drained (Main)
1	Lime, grated rind and juice

Croutons

2 slices

White bread, cubed; use good quality bread

Directions

Toss the prawns in half the oil with the lime rind, chilli, ginger, garlic and coconut or palm sugar and a good seasoning of salt and pepper. Set aside to marinate in the fridge for a couple of hours. Heat a heavy-based frying pan and when hot add the prawns and cook for 3-4 minutes or until they turn pink and are just cooked. Set aside.
Bring a second frying pan of water to the boil with a dash of vinegar. When hot, swirl gently and then add the eggs one at a time. Poach gently for 4 minutes then, using a slotted spoon, remove to a plate.
Arrange the lettuce on a serving platter and scatter over the prawns, coarsely shredded salmon and ham or prosciutto slices. Place the eggs on top and scatter over the cheese, herbs and croutons (see below). Serve the avocado dressing on the side.
For the dressing, put all the ingredients in a small processor and process until smooth.
For the croutons, heat remaining oil in a frying pan. Add bread cubes. Toss until golden brown. Cool on absorbent paper.