For the dressing
small jar of mayonnaise
1 lemon, juice only
1 tbsp garlic infused oil
capers, deep-fried as a garnish
For the salad
Gluten free bread, for croutons, 1 slice per person
1 sprig of thyme
110g/4oz lardons, fried until crispy
young cos or romaine, 1 small lettuce per person
king prawns, 3 per person
1 lime, juice only
2 rashers fried bacon, for garnish
Combine the dressing ingredients to make the caesar sauce.
Shred the lettuce. Toss in the dressing.
Add the anchovies and crispy lardons.
Griddle the prawns and add the lime juice.
Make the croutons by cutting up and frying the gluten free bread with the thyme and garlic.
Serve the dressed salad with the croutons and prawns, garnish with two rashers of bacon on top.
Recipe adapted from: Good Food