1 large garlic clove
1/4 cup of olive oil
gluten-free/paleo croutons (optional)
1 entire head of romaine lettuce
salt and pepper
juice of one small lemon
1/4 grated parmesan cheese
Soft boil the egg for one minute to kill the bacteria
Then, crush the garlic and add to the olive oil. Try to do this an hour ahead of time, so that garlic infuses the oil. (For low FODMAPs, you can discard the garlic before adding the oil to the salad).
Be sure the lettuce is bone dry. Then break the lettuce leaves into a large bowl.
Add generous amounts of black pepper and salt.*
Add oil and garlic blend and toss so that every leaf is glossy.
Break the soft boiled egg into the salad and add the lemon juice. Toss the salad to incorporate the egg.
Add cheese and croutons and toss again.
*The salt will greatly reduce the lettuce leaves, so the final salad will be much smaller