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

Serves: 2


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

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Low FODMAP and Gluten Free Recipes -  Bresaola salad
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