for 4 people

Dressing

2	fresh egg yolks
2 ½ tsp	Dijon mustard
4 tbsp	white wine vinegar
1	garlic clove, cut in half
1 tin	anchovy fillet (approx. 30 g), rinsed, drained
1 dl	sunflower oil
	salt and pepper to taste

Croutons

1 tbsp	olive oil
3 slice	toast bread, cut into cubes

Prawns

	olive oil for frying
320 g	peeled raw prawn tails (organic)
½ tsp	salt

Salad

4	baby lettuce, quartered lengthwise
80 g	Parmesan by the piece, shaved into thin strips using a peeler

How it's done

Dressing

Place the egg yolks in a measuring cup along with all the other ingredients up to and including the anchovies. Pour in the oil, puree until you have a creamy sauce, season, set aside.

Croutons

Heat the oil in a non-stick frying pan. Add the bread, toast for approx. 4 mins. until golden. Remove and set aside.

Prawns

Heat the oil in the same pan. Add the prawns in batches, fry for approx. 2 mins. on each side, remove, season with salt.

Salad

Arrange the salad and parmesan on a platter. Top with the prawns and the croutons, drizzle with the dressing.

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