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Parma ham and lamb's lettuce recipe

Parma ham and lamb's lettuce recipe

7 ratings

A simple, fresh and fabulous salad with a delicious lemon and caper dressing. See method

  • Serves 6
  • 10 mins to prepare
  • 125 calories / serving


For the dressing

  • 2 tsp Dijon mustard
  • 1 tsp honey
  • ½ lemon, juiced and zested
  • 45ml (3 tbsp) extra-virgin olive oil
  • 2 tbsp capers, drained

For the salad

  • 12 slices Parma ham
  • 1 x 60g bag lamb’s lettuce
  • 40g (1 1/2oz) pecorino, shaved

Each serving contains

  • Energy

  • Fat

    11g 16%
  • Saturates

    3g 15%
  • Sugars

    1g 1%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 1.4g Protein 5.7g Fibre 0.2g


  1. To make the salad dressing, whisk together the mustard, honey, lemon juice and olive oil. Season to taste. Stir in the capers and set aside. (The dressing can be made up to 2 days in advance and stored, covered, in the fridge. Bring to room temperature before serving.)
  2. Arrange two slices of Parma ham on each serving plate and pile a little lamb’s lettuce on top. Shave the pecorino over using a potato peeler, and then drizzle over a spoonful of the dressing. Serve with crusty bread.

See more Salad recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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