Ingredients (serves 4)

• 2 baby cos lettuces, outer leaves discarded, roughly torn
• 500g cooked prawns, peeled, de-veined, tails intact
• 4 rashers rindless bacon, cooked, chopped
• 2 cups toasted croutons
• 1/4 cup grated parmesan, plus extra to serve
• 1/2 cup good-quality seafood cocktail sauce
• 2 tbs lemon juice
• 1/4 cup creme fraiche
• 2 hard-boiled eggs, peeled, coarsely grated

Method

1. Place the lettuce in a bowl with the prawns, bacon, croutons and parmesan.
2. Mix the seafood sauce with the lemon juice, creme fraiche and 2 tablespoons of warm water, then season with salt and pepper.
3. Add half the dressing to the salad and toss to combine
4. Pile salad into serving bowls, drizzle with the remaining dressing and garnish with egg and extra parmesan