Parmigiano-Reggiano cheese, and Parma Ham Caesar Salad

Served with: Chablis or Bourgogne Aligoté Burgundy wine. Serves 4.

Requirements:

• 175g ciabatta, torn into bite sized pieces
• 4 tbsp olive oil
• 8 slices of Parma Ham
• 2 cos lettuces, washed, dried and roughly torn
• 60g Parmigiano-Reggiano, grated

For the dressing:

• 2 free range eggs
• 1 clove garlic, roughly chopped
• 5 anchovy fillets, roughly chopped
• 1 tsp Worcester sauce
• 2 tbsp olive oil
• Sea salt and freshly ground black pepper

Preparation:

1. To make the dressing boil the eggs in a pan of boiling water for 1 minute and carefully crack them into a food processor, scrapping out any of the white bits using a spoon. Chuck in the garlic, anchovies, Worcester sauce, olive oil and a pinch of salt and pepper and blend until smooth.
2. Pre-heat the grill to high. Put the bread into a baking tray, drizzle over the olive oil and toss everything together. Spread the bread out and arrange the Parma Ham over the top. Grill for 2-3 minutes, or until the ham is crispy and the bread golden. Remove from the grill and set to one side.
3. Put the lettuce into a large mixing bowl, pour over the sauce and add the Parmigiano-Reggiano. Toss everything together so that all the leaves get completely coated. Transfer to a large serving plate, arrange the bread and Parma Ham over the top and tuck in.