A Salad of Lettuce, Peas, and Ham

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.

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.

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

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.