Winter salad with fiber crammed croutons Who said salads are just for the summer? We’re here to tell you that they are not. This winner of a gluten free winter salad is a perfect light but satisfying lunch or dinner. Using our delicious fiber filled bread for a delightful crouton crunch.

Serves: 2

Prep time: 30 minutes

Ingredients

For the dressing:
1tsp Dijon mustard
1 tablespoon cider vinegar
Small pinch of salt
Freshly ground black pepper
3 tablespoons of extra virgin olive oil

For the salad:
3 tablespoons of extra virgin olive oil
9oz smoked bacon lardons
4 slices of Genius Gluten Free Feel Good White Farmhouse bread, cut into 1cm cubes
3 skinned chicken breasts, cut into 1cm thick slices
1 heaped tablespoon of freshly chopped tarragon
1 tablespoon of small capers, rinsed then drained
3 medium eggs boiled for 5 minutes so that the yolks are soft but not ready to run off your plate, peeled and sliced in half
3 scallions, trimmed and sliced
2 large handfuls each of rinsed arugula and watercress (stems removed)
1 Belgian endive, broken apart and washed
2 tablespoons finely chopped parsley

Extra Gut Lovin' Additions
Sliced mushrooms
Artichoke hearts

Method

1. Let’s start with the delicious dressing: In a large bowl, mix together the mustard, cider vinegar, a pinch of salt and three grinds of black pepper. Whisk in 3 tbsp. of extra virgin olive oil to thicken it all up.

2. Heat a tablespoon of olive oil in a frying pan and fry the bacon until golden and perfectly crisp. Lift out of the pan with a slotted spoon into an ovenproof dish and keep warm in a low oven until needed.

3. Add the diced gluten free bread to the bacon juices in the pan and toast. These will be crazy good, our bread is bursting with fiber and will absorb that bacon flavor we all love. Lift out of the pan with the slotted spoon and add to the bacon bits in the oven.

4. Now it’s chicken time! Add another tablespoon of olive oil to the pan and add the sliced chicken. Season with a little salt and pepper and cook gently. Add the zingy scallions and tarragon and cook for a further 30 secs.

5. Toss the prepared salad leaves in the mustard dressing and sprinkle on the warm fiber filled croutons, crispy bacon and chicken breasts.

6. Garnish the salad with your boiled eggs, chopped parsley and capers and serve.

7. The possibilities really are endless with salads are there are no rule books (yay!) – add whatever you fancy. Sautéed mushrooms and artichoke hearts will take this dish to a whole new level, and you and your gut will benefit from the amazing nutrients that they bring.