Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
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The Caterer

Prawn caesars – by Maria Elia

11 September 2006
Prawn caesars – by Maria Elia

INGREDIENTS

(makes about 50)

Caesar dressing (see below)
Little Gem lettuces
Tiger prawns, cooked and shelled
Croutons
Parmesan shavings
Baked pancetta slices
Parsley, chopped

For the dressing (Makes about 75cl)
3 eggs
60ml white wine vinegar
8 salted anchovies
60g Parmesan, grated
3 cloves garlic
Juice of 1-2 lemons
300ml Spanish virgin olive oil

METHOD

Make the marinade by blitzing marinade ingredients in a blender and emulsifying them with up to 300ml of the olive oil.

For each Caesar, spoon a little dressing into a curled lettuce leaf. Put a prawn on top, then croutons, Parmesan, pancetta and parsley.

Maria Elia

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