Serves 2.

Ingredients:

 

2 heads of gem lettuce

2 tbsp of chives, chopped fine

1 avocado, Sliced and fanned and dressed with lemon

pinch of Himalayan Salt

a few cracks of pepper

Roasted Croutons (see recipe)

2/3 tbsp Ceasar dressing

 

Roasted Croutons:

Gluten Free Sourdough

1 tsp of oregano

½ tsp garlic powder

½ tsp onion powder

1 tsp Himalayan salt

4 tbsp rapeseed oil

 

Preheat the oven to 180C.

 

Take a small loaf of gluten free bread and slice into ½” pieces. Line a baking sheet and pour croutons onto the pan. Run the rapeseed oil bottle thoroughly over the mixture and add the remaining ingredients. Bake for about twenty to thirty minutes, checking every five minutes or so to toss so all sides are toasted.

 

Dressing:

4 anchovies

1 egg yolk

1/2 bottle rapeseed oil

5 tbsp brewers yeast

1 tbsp dijon mustard

1 tbsp chardonnay vinegar

4 garlic cloves

juice of one lemon, plus zest

1 tbsp red chili flakes

1/2 cup olive oil to finish

 

Place all of the ingredients into a food processor except for oils. Begin to puree, and then very slowly drip the rapeseed oil into the top open part of the food processor in a long stream. when thick, turn off and scrape into a large bowl. Gently whisk in olive oil to loosen. Set aside. Remaining dressing will keep two weeks in fridge.

 

Salad:

Slice each head of lettuce into quarters and place in a large bowl. Add a few tbsp of the dressing, and the salt and pepper. Mix well. Top with croutons, fanned avocado, and chives. Serve immediately.