Ingredients

enough for 4

　　cooked ham – 8 ounces (250g)

　　shelled fresh peas – 1 1/4 cups (180g)

　　white bread – 3 thin slices (75g)

　　a little oil

　　a large, soft - leaved lettuce

　　Berkswell or other deep - flavored, hard farmhouse cheese – 5 ounces (150g)

　　the creamy dressing, above

　　

Step 1

Shred the ham into large bite-sized pieces. You could use a knife for this if you wish, but I prefer the coarse texture of pieces torn by hand. Cook the peas briefly in deep, lightly salted water, then drain.

　　

Step 2

Tear the bread into small pieces, discarding the crusts as you go. Fry in a shallow layer of oil in a nonstick pan. As soon as they are nicely golden, remove to paper towels to drain. Salt them lightly.

　　

Step 3

While the bread is cooking, wash the lettuce, separate the leaves, tear them into manageable pieces, and put them in a serving bowl.

　　

Step 4

Take shavings of the cheese with a vegetable peeler and toss them into the lettuce leaves with the peas, golden bread, and shredded ham. Pour the dressing onto the salad and toss gently.

　　Tender