Prosciutto, Pecan & Parmesan Salad

Ingredients

• 4-6 slices prosciutto, sliced paper thin
• 2 large eggs
• 4 cups cos lettuce leaves
• 1 small cucumber, chopped into batons
• ¼ cup parmesan, shaved
• ¼ cup pecan halves, toasted (optional)
• Salt & pepper, to taste
• 1 egg
• 3 tbsp light olive oil or macadamia oil
• 3 anchovies, finely chopped
• 1 tbsp capers, drained
• 1 tbsp lemon juice
• 1 tsp finely grated lemon zest 
• 1 tsp apple-cider vinegar
• 3 garlic cloves, roughly chopped

Method

• Heat a non-stick frying pan over medium-high heat and place the prosciutto into the pan. Cook for about 1-2 mins on each side until crispy. Remove with tongs and set aside.
• Half fill a deep pan with water, add salt and bring to the boil, then reduce to a gentle simmer. Crack 1 egg into a small bowl. Stir the boiled water and gently drop the egg into the centre. Cook for 3-4 mins or until the egg white has set. Remove with a slotted spoon and place on a paper towel to rest. Repeat with the second egg.
• Place all dressing ingredients in a mini food processor and whizz until smooth.
• Arrange the cos leaves and prosciutto on two plates. Drop in the cucumber in the spaces between. Add an egg to both plates and sprinkle each with the pecans and shaved parmesan.
• Drizzle dressing over salad and serve.