Caesar Salad with Crispy Prosciutto 

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) 

Dressing:

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

Black pepper 

1.  Preheat the oven to 400^oF/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.