Spinach salad with toasted bread, black olives and Parma ham

Serves 4

(LISA BARBER)

This is a really nice lunchtime salad to eat at this time of year – it's like a Caesar salad in a way, for its dressing is exactly the same.

For the dressing

2 good-quality anchovies
2 egg yolks
2 tsp mustard powder
1 clove of garlic
2 tbsp freshly grated Parmesan
The juice of 1 lemon
Sea salt and freshly ground black pepper
250ml/8fl oz olive oil

Place all the ingredients, except the oil, into a food processor. Turn on the machine and purée until all the ingredients are smooth. Now pour in the oil through the funnel at the top with the motor running as slowly as it can, until it is incorporated. You should have a creamy dressing that has the consistency of a loose mayonnaise. Set aside while you prepare the salad.

For the salad

2 handfuls of loose, young spinach leaves
1 tbsp olive oil
Sea salt and freshly ground black pepper
A few drops of lemon juice
4 generous slices of chewy, peasant-style bread
1 whole clove of garlic, peeled but left whole
A little oil with which to brush the bread
12 very thin slices of Parma ham
12 black olives

Wash the spinach well under cool running water, pat dry and place in a bowl. Pour over the olive oil and season with a little salt and pepper. Squeeze over the lemon juice and toss gently to coat the leaves. Now arrange the leaves on one large plate or four smaller ones.

Grill the bread until golden and rub gently with the garlic, brush with the olive oil and tear into large, generous-sized strips. Lay the Parma ham over the top, arrange the bread and scatter over the olives. Finally, spoon over the dressing and serve.