Iceberg Wedges with Prosciutto and Rosemary Butter Dressing
Process bread in a food processor to make coarse breadcrumbs. Place prosciutto and breadcrumbs on separate baking paper lined oven trays, Lightly spray crumbs with oil and bake both at 180°C for 8-10 minutes or until crisp. Drain prosciutto on paper towel and break into pieces when cooled
Combine yolks, vinegar and rosemary in a small food processor bowl and pulse to combine
Melt the butter in a saucepan until very hot. With the motor running, add the butter in the processor in a slow, steady stream. Season to taste and cool to room temperature
Arrange the lettuce wedges on a platter and drizzle with Rosemary Butter Dressing. Scatter over prosciutto and breadcrumbs and sprinkle with shaved parmesan and chives before serving
Tips & Hints:
Rosemary Butter Dressing can be made a day ahead and refrigerated until required, then bought to room temperature before serving. Dilute with a little water before drizzling, if too thick. Bread crumbs can be baked ahead and stored in an airtight container.