Caesar salad with turkey strips and king prawns

Ingredients for 4 servings:

• 750 g spinach, young or lamb’s lettuce
• 3 egg yolks
• 3 garlic cloves
• 4 anchovy fillets
• 225 ml olive oil
• 45 ml vinegar (white wine vinegar)
• 1 tsp mustard, hot
• Worcestershire sauce, some curd cheese
• ½ lemon(s), juice
• salt and pepper
• 5 tbsp Parmesan, grated
• 5 tbsp pine nuts
• 250 g king prawns, marinated in garlic
• 150 g turkey breast
• Oil (garlic oil) for frying

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash, trim, and spin dry the lettuce or spinach. Peel and finely chop the garlic, and finely chop the anchovy fillets. Combine the egg yolks, olive oil, white wine vinegar, mustard, and lemon juice with the anchovy fillets and garlic to form a foamy sauce, then stir in the grated Parmesan cheese. Season to taste with salt, pepper, Tabasco, and Worcestershire sauce. Toast the pine nuts in a pan without oil until golden brown. Fry the turkey breast in garlic oil in a pan and cut into strips. To serve, toss the salad with the sauce in a large bowl, arrange on plates, and sprinkle with fresh Parmesan cheese and the toasted pine nuts. Then arrange the fried turkey breast strips over the salad. Finally, fry the shrimp in garlic oil for about 2 minutes on each side and pour over the salad, then serve immediately.