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A salad of torn bread with prosciutto, other goodies & a Caesar dressing


  • Combine ¼ cup oil with the garlic and set aside. 
  • To make the dressing, whisk the cream with the mustard, vinegar, lemon juice, a little ground pepper and anchovies. Taste for seasoning. 
  • In a large bowl, gently toss the tomatoes, watercress, avocado and lettuce with a little balsamic and olive oil. 
  • Grill or BBQ the bread and generously brush all over with the garlic oil. Then tear up and toss with the salad. 
  • To serve, layer the prosciutto and the salad on individual plates. Then sprinkle the dressing over the top and finish with a layer of prosciutto and a decent sprinkling of the Caesar dressing.


  • olive oil
  • 2 garlic cloves, crushed
  • 100 ml single cream
  • 2 tspn Dijon mustard
  • 2 tspn white wine vinegar
  • 2 tspn fresh lemon juice
  • freshly ground pepper
  • 6-8 anchovies, chopped
  • 1 punnet cherry tomatoes, halved
  • a handful of watercress, washed well
  • ½-1 avocado, diced
  • inner leaves of 1 cos lettuce
  • balsamic vinegar
  • 4 thick slices country-style bread
  • 8 slices prosciutto, cut into pieces

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm