1 in/2.5cm thick slices day-old bread, cut into ½in/1cm cubes
4 large slices prosciutto
2 cos or romaine lettuces, torn into bite-sized pieces
½ cup/4oz/125g parmesan, grated, plus extra to serve (optional)
8 anchovies, drained and mashed
2 tbsp/30 ml extra-virgin olive oil
3 tbsp/45 ml reduced-calorie mayonnaise
1 clove of garlic, crushed
1 tsp/5ml white wine vinegar
½ tsp/2.5 ml Worcestershire sauce
1. Preheat the oven to 400oF/200 oC. To make the croutons, place the bread cubes on a cookie sheet and bake for 10-12 minutes, until crisp and golden, turning occasionally.
2. Preheat the broiler to high. Broil the prosciutto for 1 minute or until very crisp, then leave to cool for 2 minutes. Place the lettuce leaves, croutons, and Parmesan in bowl.
3. To make the dressing, put the anchovies, oil, mayonnaise, garlic, vinegar, Worcestershire sauce, and black pepper into a bowl and whisk until smooth. Spoon the mixture over the lettuce and croutons, and then toss until well coated. Top with the crispy prosciutto and extra Parmesan, if using.