For the prosciutto rim: Preheat the oven to 350 degrees F.
On a baking tray lined with parchment paper, place the slices of prosciutto, cover with another sheet of parchment paper and another baking tray. Cook in the oven until crispy, about 20 minutes. Remove from the oven and set aside.
Using a spice grinder
, reduce the prosciutto to powder with the smoked salt and peppercorns.
For the lettuce ice cubes: Cut the lettuce head into 3 parts. Blanch
the lettuce leaves
in salted boiling water for 1 minute. Remove, drain, place in a bowl containing icy cold water and then drain
again. Using a blender
, reduce to a puree with the lemon juice and a dash of hot sauce. Add a little bit of water if too thick. Season with salt and pepper. Pour into an ice cube
tray. Freeze for 2 hours, or until ready to use.
For the Caesar: Rim 4 glasses with lemon juice
and then dip in the prosciutto mixture. Drop 3 lettuce ice cubes in the bottom of each glass. Fill the glasses with 1/4 cup vodka, then with 1/4 cup tomato
juice. Add a dash
of hot sauce and Worcestershire sauce
. Garnish with freshly grated horseradish
and lemon wedges.