3 slices gluten free bread
2 tbsp extra virgin olive oil
For the dressing
4 tbsp extra virgin olive oil
1 tbsp garlic infused oil
2 tbsp white wine vinegar
salt and freshly ground black pepper
For the salad
2 little gem lettuce, leaves separated
small handful wild rocket
100g/3½oz radishes, sliced
20 black olives
2 free-range eggs, hard-boiled and quartered
80g/3oz bresaola, thinly sliced
2 tbsp finely shaved fresh parmesan, to serve
Remove the crusts from the gluten free bread and slice into small triangles.
Heat the oil in a frying pan, add the gluten free bread and fry on both sides until golden-brown. Remove from the pan and drain on kitchen paper.
Meanwhile make the dressing. Combine all the dressing ingredients and whisk together with a fork until you obtain a creamy consistency.
Arrange the lettuce leaves, rocket, radishes and olives on a serving dish, pour over the dressing and toss well.
Arrange the eggs, bresaola and fried gluten free bread in the dish and scatter over the parmesan shavings.
Recipe adapted from: Good Food