• 2 egg yolks
  • 2 tsp seeded mustard
  • 1 garlic clove
  • 4 anchovy fillets
  • 1 tbsp red wine vinegar
  • ¾ cup extra virgin olive oil


  • 100g (4 slices) prosciutto
  • 4 extra-large free range eggs
  • 1 tbsp white vinegar
  • ½-1 tsp salt 8 grissini sticks (miniature savoury bread sticks/biscuits)
  • 125g shredded parmesan cheese
  • 2 baby Cos lettuce, cut in half lengthwise


  1. Preheat the oven to 180°C.
  2. Using a blender, combine all the dressing ingredients except the olive oil, and then gradually pour in the oil to achieve a thick mayonnaise consistency. Refrigerate until required (you only require half of this, so you will have some left over for other salads).
  3. Place the prosciutto on a baking tray lined with baking paper and bake in the preheated oven until crisp, about 10 minutes, turning the slices over after 5 minutes. Remove from the tray and set aside.
  4. Line up the grissini sticks on the baking tray lined with baking paper with a 5cm space between each one. Sprinkle one end of each stick with about 1 tablespoon of the parmesan (don’t worry if it spreads everywhere it will add to the effect). Bake in the preheated oven until the cheese is melted and golden brown, about 5 minutes. Set aside to cool. When ready to use, gently peel from the baking paper (you may need to cut the cheese if it has joined together).
  5. To poach the eggs, add 6cm water to a wide saucepan and bring to a simmer. Add the salt and vinegar to the water (the vinegar helps hold the eggs together). Poach the eggs in the gently simmering water for 2 minutes. Remove the eggs and drain them on paper towel. Set aside.
  6. To assemble the salad: arrange the lettuce on 4 dinner plates; tuck the crisp prosciutto shards amongst the lettuce and place a soft egg alongside; add the parmesan grissini; and add a spoonful of the dressing to each serve.

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