Iceberg Wedges with Prosciutto and Rosemary Butter Dressing
Ingredients
- 2 thick slices sourdough bread, crusts removed
- 6 slices prosciutto
- olive oil spray
- 3 egg yolks
- 1 tablespoon sherry vinegar
- 1 teaspoon finely chopped rosemary
- 125g Western Star Unsalted Butter
- salt and white pepper, to taste
- 1 iceberg lettuce, outer leaves removed and cut into 8 wedges
- shaved parmesan, for garnish
- chives, snipped into 2cm pieces, for garnish