Premake the dressing well in advance.
Wash and prep the cos lettuce by tearing into mouth sized pieces.
Fry the proscuitto until crispy on a medium high heat. Set aside.
Peel and slice eggs.
Cut the Turkish rolls in half, rub each half with a smashed garlic clove and drizzle generously with EVOO. Cook under a grill for a few minutes until well toasted and fragrant. Cut into crouton size pieces.
Toss the lettuce with half of the dressing and then combine with all other ingredients.
Serve immediately as the lettuce will wilt quite quickly.