1 bunch spring onions
(scallions), cut into short lengths
1/4 iceberg lettuce,
torn into pieces
50 g/2 oz/1 cup button mushrooms, sliced
100 g/4 oz/1 cup
prosciutto, diced
1 green (bell) pepper, diced
50 g/2 oz/1 small can
anchovies, drained
15 ml/1 tbsp lemon
juice
30 ml/2 tbsp
Worcestershire sauce
Salt and freshly ground black pepper
6 cherry tomatoes,
halved
25 g/1 oz/1/4 cup
shaved fresh Parmesan cheese
A few black olives
Method:
Cook the pasta according to the packet directions.
Drain, rinse with cold water and drain again. Place
in a bowl.
Fry (sauté) the bread cubes in 30 ml/2
tbsp of the oil until crisp and golden. Drain on
kitchen paper.
Rub a salad bowl with the garlic
clove and discard. Add the spring onions to the
pasta with the lettuce, mushrooms, prosciutto and
green pepper and toss gently.
Chop the anchovies.
Blend the remaining oil with the lemon juice,
Worcestershire sauce, a little salt and pepper and
the anchovies.
Pour over the salad and toss well.
Add the fried bread, toss again, and serve
immediately, garnished with the tomatoes halves, the
Parmesan and olives.