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  • 20 g parma ham (bake on tray 8mins 160°c)
  • 4 croutons (bread and olive oil baked)
  • 100 g diced smoked chicken
  • anchovy mayonnaise
  • parmesan mousse
  • 100 ml whipped cream
  • 2 sheets gelatine
  • cos and rocket salad
  • mustard
  • 1 tblsp vinegar
  • 15 ml olive oil
  • garlic
  • worcesthire sauce
  • 2 egg yolk
  • 100 g parmesan


  • Make mustard dressing and reserve 1 third.
  • Soften gelatine in cold water.
  • Drain and add to 50ml hot water to melt. Add this to the remainder of the Parmesan dressing.
  • Leave in fridge for a few minutes till it almost begins to set. The consistency should be a little more set than cream.
  • Dressing:
  • In a blender put mustard, vinegar, egg yolks, garlic, cayenne, sugar and salt. Blitz and gradually add your oil. If its too thick loosen with a little warm water.
  • To Serve:
  • Place salad at the bottom of the plate. Next place the chicken on top, followed by the croutons. Take a tbsp and quenelle mousse (nice shape) on this. Put baked parma ham and finish with anchovy mayonnaise.

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