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Caesar Salad with Marinated Prawns
Remo Berdux, Executive Chef, Ritz Carlton Seoul

3 Egg Yolks
5 Tbs extra Virgin Olive Oil
2 Tbs White Wine Vinegar
1/2 oz Chopped Garlic
1 Tbs Worcestershire Sauce
1 Tbs Dijon Mustard
1/2 oz Anchovy Fillets, chopped
3/4 oz Shaved Parmesan
Juice of 1 Lemon
3/4 oz Pancetta, thinly sliced
1/2 oz Bread Croutons
3 oz Romaine Lettuce
4 King Prawns, peeled, head on

Mix egg yolks, garlic, mustard, anchovy fillets and lemon juice into a mixing bowl and stir until nice and creamy. Slowly add the olive oil while still gently stirring. Pan-fry the pancetta until crispy. Toast the bread croutons. Season and pan-fry the king prawn. Arrange the romaine lettuce in a deep salad plate. Sprinkle with the dressing and garnish with the prawns, shaved parmesan cheese and croutons.

Yield: 2 Servings

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