For the dressing, whisk everything together and season it with salt and pepper to taste. For the salad, keep the stem of the lettuce head in tact. Remove any of the outer leaves that have been damaged. Cut the head in quarters and then in quarters again so that you end up with 8 wedges. Rinse it under cold water and dry it with a clean dishcloth. Wrap a piece of Parma ham around each lettuce wedge. Heat the butter in a large pan over medium heat. Fry the wedges off in batches for a minute on each side.Scatter some blue cheese, almonds and micro herbs over the wedges and serve it with the dressing on the side. TIP:If you don’t like blue cheese, you can replace it with ricotta, goats cheese or feta. Recipe reprinted with permission of Illanique van Aswegen. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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