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# Lunch / #Failsafe / DF / GF / Low Amine / Low Sals

Egg and Garlic Toast Salad

  • 1 boiled egg
  • 1 slice of bread: white standard or suitable gluten free e.g. Genius Brand
  • Butter or df spread e.g. Nuttelex
  • 1/2-1 Garlic Clove crushed
  • Shredded Iceberg lettuce (or COS LETTUCE OR FANCY LETTUCE* if moderate salicylates tolerate))
  • 1/2 Celery Stick thinly sliced
  • Home made mayonnaise (from RPAH Allergy Unit Friendly Food cookbook recipe) or Garlic Mayo If dairy tolerated you may like to create a sour cream or buttermilk dressing made with sour cream or buttermilk, a little oil, garlic and citric acid or malt vinegar (gluten), and a pinch of brown sugar.

1

Mix together crushed garlic and butter (or df spread)

2

Spread mixture on bread, then cut bread into 4 slices and fry until crispy

3

Place lettuce, celery and egg (halved) on plate, top with cook bread and drizzle with dressing.

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