2-3 slices gluten free bread, depending on size

1 tsp olive oil

2 heads Cos lettuce, leaves separated and torn

1 tbsp finely grated parmesan cheese

For the dressing

1 free-range egg yolk

4 anchovies in olive oil, drained, oil reserved

1 tbsp garlic infused oil

½ lemon, juice and zest

1 tsp Dijon mustard

25g/1oz Parmesan, finely grated

2 tbsp extra-virgin olive oil

black pepper

Serves - 2


Heat a griddle pan over a high heat until smoking. Drizzle the gluten free bread with a little oil.

Griddle the gluten free bread for 30-40 seconds on each side, or until golden-brown and crisp with deep char-grill lines. Leave to cool slightly and then tear into bite-sized pieces.

Meanwhile make the dressing. Put the egg yolk, anchovies, a tablespoon of the reserved anchovy oil, the garlic infused oil, lemon zest and juice, mustard and parmesan into a small food processor along with a pinch or two of pepper.

Blend to a paste. (Alternatively, chop everything really fine, and mash into a paste in a mixing bowl until as smooth as possible.)

With the motor running gradually trickle in the oil, a few drops at a time, until completely incorporated.

If the dressing is too thick, add a little warm water (about two tablespoons) and blend again. Season to taste with black pepper.

Put the lettuce into a serving bowl. Pour over some of the dressing and toss to mix and coat. Scatter over the gluten free croûtons and the grated parmesan and serve.

Recipe adapted from: Good Food
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