2 Little Gem lettuces
150g pack hot-smoked salmon flakes
2 tsp capers
50g ready-made gluten free croûtons
For the dressing
1 tbsp garlic infused oil
2 anchovies from a tin
medium block parmesan or Grano Padano cheese for grating and shaving (you won't use it all)
5 tbsp mayonnaise
1 tbsp white wine vinegar
Put the eggs in a small pan with enough water to cover, then bring to the boil.
Boil for 6 mins exactly, drain, cool under running cold water, then peel.
Whisk together all the ingredients for the dressing, except for the anchovies.
Separate the leaves from the lettuces and divide between two bowls.
Scatter over the salmon flakes, capers, anchovies and croûtons.
Quarter the eggs, add them to the salad, then drizzle over the Caesar dressing and serve at once.
Recipe adapted from: Good Food