Ingredients

4 rindless streaky bacon rashers

2 cooked chicken breast, any skin and bones removed

1 cos lettuce

6 ripe tomatoes

½ cucumber sliced

For the dressing

1 tbsp garlic infused oil

1 teaspoon anchovy paste (optional)

2 tablespoons freshly squeezed lemon juice, from one lemon

1 teaspoon Dijon mustard (I like the brand Maille)

1 teaspoon Worcestershire sauce

1 cup mayonnaise, best quality

1/2 cup freshly grated Parmigiano-Reggiano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

To serve

150g gluten free croûtons, or gluten free toast

Method

First make the dressing. In a medium bowl, whisk together the garlic infused oil, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.

Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined.

Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

Stir fry the bacon in a frying pan for 2-3 minutes on each side.

Remove, then sprinkle the gluten free croûtons into the fat in the pan and toss over a medium heat for a minute or two to give them flavour and crisp them up.

Divide the cos leaves, tomatoes and cucumber between 2 plates. Tear the chicken into pieces on top.

Finally, snap the bacon into chunky pieces over the chicken and top with the gluten free croûtons.

Drizzle the dressing over the whole salad and finish with a good dusting of parmesan and a grind of pepper.

Recipe adapted from: Good Food