Lebanese Style Bread Salad -

Lebanese Style Bread Salad

Low chemical, contains egg, free of dairy, gluten, nut and soy.

If you're highly sensitive to food chemicals, discard the darker, outer leaves of a lettuce and use only the lighter-coloured inner leaves.

Ingredients

3 eggs
6 slices gluten free bread, crusts removed, cut into 2.5 cm (1 in) cubes
2 tablespoons canola oil
2 garlic cloves, crushed
6 large iceberg lettuce leaves, torn
1 large celery stalk, thinly sliced
15 g (¼ cup) finely chopped fresh chives

DRESSING

1 tablespoon canola oil
1 tablespoon water
¼ teaspoon citric acid

Details

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6

Method

Preheat the oven to 200°C (400°F/Gas 6). Put the eggs in a small saucepan and cover with cold water. Bring to the boil. Simmer, partially covered, for 10 minutes. Drain and rinse under cold running water. Set aside to cool slightly. Peel the eggs and cut each egg into quarters.

Meanwhile, put the bread, oil and garlic in a bowl. Toss to combine. Spread the bread cubes in a single layer over a large baking tray. Bake for 12-15 minutes, or until golden brown. Set aside to cool.

For the dressing, whisk the oil, water and citric acid together.

Put the lettuce, celery and chives in a large serving bowl,Toss to combine. Pour the dressing over the salad and toss to coat. Top with the bread cubes and egg quarters. Serve immediately.

HINT:- Commercially available gluten-free bread sometimes contains soy, dairy or egg. Check the label or use or make your own.

Related food category:

• Side Dishes