Recipes

Ingredients

3 tablespoons mayonnaise

4 tablespoons parmesan cheese, grated

1 anchovy fillet

2 teaspoons red wine vinegar

2 cloves garlic, minced

splash worcestershire sauce

splash Tabasco

3 hearts of cos/romaine lettuce, leaves whole

3 chicken breasts, cooked and sliced

3 of UDI'S Classic Hot Dog Buns, split, toasted in the oven and cut into 1-inch pieces

salt and pepper

Directions

1. In a food processor, combine mayo, cheese, anchovy fillet, vinegar, garlic, Worcestershire and Tabasco.

2. Season with salt and pepper to tasteIn a large glass bowl, toss the lettuce leaves until lightly coated with the dressing.

3. Top with gluten free croutons and chicken slices.

Tip: As a variation try sautéing some prawns in some olive oil and substitute for the chicken. As a starter omit the chicken.

Recipe provided by Chef Stuart O'Keeffe