Iceberg Wedges with Prosciutto and Rosemary Butter Dressing
Recipe by Western Star
Prep 25 minutesCook 10 minutesServes 8
Ingredients
Method
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
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
