Screen Shot 2020-06-16 at 11.58.30 AM.png

We are so spoiled here on the West Coast: the produce is always fresh and the seafood is always plentiful! We are also lucky enough to live in a uniquely diverse multi-cultural area and thus are exposed to flavours and food combinations from across the globe. This Asian-inspired caesar salad is a fantastic twist on the original Italian classic and the perfect compliment to easy sautéed prawns - at their peak right now in our waters. Great for an easy mid-week dinner or lunch, it also makes a nice light starter course to an early summer main.

1 Tbsp (15 mL) sesame seeds
1/4 cup (62 mL) fresh lime juice
2 Tbsp. (30 mL) good quality mayonnaise
1 Tbsp (15 mL) chopped peeled ginger
1 Tbsp (15 mL) minced lemongrass
1 Tbsp (15 mL) sesame oil
1 Tbsp (15 mL) fish sauce (nam pla)
2 garlic cloves, peeled
2 tsp. (10 mL) chili garlic sauce
1/2 cup (125 mL) vegetable oil
1 large head of romaine lettuce, torn into bite size pieces
1 cup (250 mL) grated Parmesan cheese
3 - 4 prawns per person (optional)

Heat a heavy, small skillet over medium low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.

Combine lime juice and next 7 ingredients in a food processor; process until well blended. With processor running, add the vegetable oil in a slow steady stream; process until slightly thickened. Season dressing to taste with salt and pepper. Place lettuce in a large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds. If serving with prawns**, place 3-4 on top of each serving. Enjoy!

**For prawns: heat a sauté pan to medium high and add a small splash of olive oil. Sauté peeled prawns for 2-3 minutes flipping midway.

Cook until just pink through - do not overcook.