Classification: Phase 1 Restricted, GF, V, VG, LF
‘This versatile French inspired salad is the perfect accompaniment to many meals and only takes minutes to make.’ Rebecca Coomes
- 1 large head of butter lettuce, leave separated and washed
- 2 tbs extra virgin olive oil
- 1 tbs white wine vinegar
- 1 tsp Dijon mustard, free from garlic, sugar and preservatives
- Salt and pepper to taste
In a large bowl, mix the olive oil, vinegar, mustard, salt and pepper together. Taste to check seasoning.
Toss in the leaves, coating well with the dressing.
Works well with:
- Salmon tartare
- Crustless quiche Lorraine
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.