SERVES 4

Using yoghurt instead of raw egg makes this classic dressing much lighter.

8 slices of Parma ham

Tiny drizzle of olive oil

8 thick slices of ciabatta

4 Baby Gem lettuces, trimmed and washed

15-16 (60g) marinated fresh anchovy fillets

Parmesan shavings, to finish

DRESSING

1 garlic clove, peeled and crushed

2 salted anchovies, rinsed, drained and finely chopped

½ tsp paprika

A few dashes of Worcestershire sauce

100g natural or Greek yoghurt

Freshly ground black pepper

1 To make the dressing, whiz all the ingredients in a food processor, seasoning with pepper to taste. You’ll probably find that the anchovies provide enough salt.

2 Cook the Parma ham in two batches. Heat a tiny drizzle of olive oil in a non-stick frying pan and lay half of the ham slices in the pan. Fry over a medium heat for a couple of minutes on each side until golden brown, then transfer to a plate. Cook the rest in the same way. Leave until cool and crisp, then break the ham slices into smaller pieces.

3 Lightly toast the ciabatta slices in the same pan, turning to colour both sides. Remove and cut into chunky croutons. Separate the lettuce leaves and divide between plates. Scatter over the croutons, ham and anchovies. Drizzle over the dressing and scatter over Parmesan shavings.

Extracted from Gordon Ramsay¹s Healthy Appetite, published by Quadrille Publishing on May 4. Text © Gordon Ramsay 2008. Photography © Lisa Barber 2008. Available from BooksFirst priced £17.50 (RRP £20), free p&p, on 0870 1608080; timesonline.co.uk/booksfirst

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