Snack, Sides and Starters
Iceberg Wedges with Prosciutto and Rosemary Butter Dressing
Prep 15 mins. /Cook 15 mins.
Serves 8
Easy
Iceberg Wedges with Prosciutto and Rosemary Butter Dressing
Method
- Process bread in a food processor to make coarse breadcrumbs. Place prosciutto and breadcrumbs on separate baking paper lined oven trays, Lightly spray crumbs with oil and bake both at 180°C for 8-10 minutes or until crisp. Drain prosciutto on paper towel and break into pieces when cooled.
- Combine yolks, vinegar and rosemary in a small food processor bowl and pulse to combine.
- Melt the butter in a saucepan until very hot. With the motor running, add the butter in the processor in a slow, steady stream. Season to taste and cool to room temperature.
- Arrange the lettuce wedges on a platter and drizzle with Rosemary Butter Dressing. Scatter over prosciutto and breadcrumbs and sprinkle with shaved parmesan and chives before serving.
More Tips
- Rosemary Butter Dressing can be made a day ahead and refrigerated until required, then bought to room temperature before serving. Dilute with a little water before drizzling, if too thick.
- Bread crumbs can be baked ahead and stored in an airtight container.
IN THIS RECIPE
Unsalted Butter
This versatile all-rounder gives you control of seasoning in the kitchen. We know that unsalted butter and everyday baking are a perfect match. But you don't have to relegate unsalted butter to only the world of sweet cooking. This pure unsalted butter is perfect for everyday cooking where you want to have control over the seasoning. Expertly crafted from one natural ingredient, Australian cream. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
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