To make the dressing boil the eggs in a pan of boiling water for 1 minute and carefully crack them into a food processor, scrapping out any of the white bits using a spoon.
Chuck in the garlic, anchovies, Worcester sauce, olive oil and a pinch of salt and pepper and blend until smooth.
Pre-heat the grill to high. Put the bread into a baking tray, drizzle over the olive oil and toss everything together. Spread the bread out and arrange the Parma Ham over the top.
Grill for 2-3 minutes, or until the ham is crispy and the bread golden. Remove from the grill and set to one side.
Put the lettuce into a large mixing bowl, pour over the sauce and add the Parmigiano-Reggiano. Toss everything together so that all the leaves get completely coated.
Transfer to a large serving plate, arrange the bread and Parma Ham over the top and tuck in.
Served with: Chablis or Bourgogne Aligoté Bourgogne wine.
175g ciabatta, torn into bite sized pieces
4 tbsp olive oil
8 slices of Parma Ham
2 cos lettuces, washed, dried and roughly torn
60g Parmigiano-Reggiano, grated
For the dressing:
2 free range eggs
1 clove garlic, roughly chopped
5 anchovy fillets, roughly chopped
1 tsp Worcester sauce
2 tbsp olive oil
Sea salt and freshly ground black pepper