|1||red chilli — finely chopped|
|5 ml||fresh garlic — crushed|
|5 ml||capers — finely chopped|
|125 g||Greek yoghurt|
|110 ml||crème fraîche — or cultured cream, to serve|
|60 ml||full cream milk|
|19 ml||red wine vinegar|
|15 ml||wholegrain mustard|
|5 ml||smoked paprika|
|honey — to taste|
|salt and freshly ground black pepper|
|1||large iceberg lettuce|
|8||parma ham — slices|
|150 g||blue cheese — crumbled|
|100 g||almonds — toasted and chopped|
|1 handful||micro herbs|
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.