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Caesar-Style Salad
This easy version of a Caesar salad is ready in only 30 minutes and tastes delicious.
Always check individual ingredients in any recipes when following a gluten free diet - while suitable, many standard items are not formally classified as ‘gluten free’ and you should check with your GP before using them.
Always check individual ingredients in any recipes when following a gluten free diet - while suitable, many standard items are not formally classified as ‘gluten free’ and you should check with your GP before using them.
Printable version A4 | A5 | Index card
Serves 4
Ingredients
- 4 eggs
- 2 rolls gluten free Ciabatta
- 4 tbsp olive oil
- 220g green beans, trimmed
- 2 small lettuce heads, like Cos or Little Gem, torn
- 1 can tuna steak, drained and flaked
- 70g black olives, pitted
- 50g parmesan, shaved
- 3 tbsp mayonnaise
- 1 clove garlic, crushed
- 3 tbsp crème fraîche
Total time required
- Preparation time:
- Cooking time:
Instructions
- Cook the eggs in boiling water for 6 minutes. Cool under cold running water, peel and quarter.
- Heat the oven to 200°C/180°C fan/Gas 6. Tear the ciabatta into bite-sized chunks, toss with oil and season. Spread onto a baking tray and cook for 10 minutes until the croutons are crunchy and golden. Remove from the oven and cool.
- Cook the beans in boiling water for 2 minutes. Drain, plunge into cold water, then drain again. Toss the lettuce with the beans, tuna, olives and croutons. Divide between 4 plates and top with the eggs, Parmesan and ground black pepper.
- Whisk the mayonnaise, garlic and crème fraîche together to make a dressing and spoon over.
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