Warm caesar salad

Ingredients (serves 4):
8 romaine lettuce, cut into bite-size pieces
A handful of garlic croutons
8 slices bacon, cut into small dices and fried till crispy
12 cherry tomatoes, cut into halves
12 grey prawns, shelled and cooked
Shaved parmesan cheese, to serve

Caesar dressing (makes 600ml):
3 egg yolks
1 tbsp chopped garlic
1 tbsp Dijon mustard
1 tbsp Worchestershire sauce
1/2 tbsp Tabasco sauce
Juice from 1 lemon
500ml olive oil
50g parmesan cheese
A pinch of salt

Method:
1. To make the dressing: combine egg yolk, garlic, Dijon mustard, Worchestershire sauce, Tabasco sauce and lemon juice in a food processor. With motor running, add olive oil in a slow steady stream until thick and creamy. Stir in parmesan cheese and season with salt to taste. (If the dressing is too thick, add a little warm water and stir well.)
2. Gently toss romaine lettuce in 200ml of the dressing until evenly coated. Divide lettuce between individual oven-proof bowls.
3. Garnish salad with croutons, bacon bits, tomatoes, prawns and shaved parmesan cheese.
4. Place salad under a salamander or oven toaster for just 5-10 seconds until the cheese topping is slightly melted. Serve immediately.

Tips:
This recipe calls for only 200ml of the dressing. Remaining dressing can be kept tightly covered in the fridge for 1-2 days.

Recipe source: Food and Travel magazine (Feb 2007)