Recipes by Di Swann
1. Cut French stick in half lengthwise, cut into 1cm slices, arrange on a baking tray and brush lightly with olive oil. Sprinkle with grated Parmesan. Cook at 180ºC for 6-8 minutes or until crisp and golden.
2. Cut the cos lettuce into chunky pieces and arrange in a bowl or serving platter.
3. Cut smoked ham into strips, scatter over lettuce with croutons, asparagus and sundried tomatoes. Pour over ETA Caesar Dressing with Parmesan.