Salads Archives | GFF Magazine

Herbed Panzanella Salad with Roasted Squash and Beets Gluten-Free Recipe

Erika — Tue, 24 Oct 2023 19:51:00 +0000

Make way for a new salad addiction. This adapted recipe by the author of Small Plates & Sweet Treats: My Family’s Journey to Gluten-Free Cooking and James Beard Award-nominated Cannelle et Vanille food blog is a wildly delicious meal in itself. We also recommend Aran’s cookbook by the same name. Find it here.

Herbed Panzanella Salad with Roasted Squash and Beets

Panzanella salad is fantastic and totally doable for the gluten-free lifestyle if you use gluten-free bread — ideally a rustic loaf like a baguette or other country loaf. The beauty of the bread is it soaks up some of the dressing, providing a pleasing crunchy-squishy burst of flavor. Here it's accompanied by beets and squash to make it a hearty, satisfying salad or light, delicious meal. Serve warm or at room temperature.

Servings

Calories 475kcal

Author Aran Goyoaga

Ingredients

For the Salad:

6 3/4-inch-thick slices rustic gluten-free bread, cubed
3 tablespoons olive oil
5 baby red beets, peeled and quartered
5 baby golden beets, peeled and quartered
Kosher salt
1/2 medium kabocha, red kuri, or butternut squash, peeled, sliced into ½-inch-thick wedges, and seeded
1/2 teaspoon red pepper flakes
1 medium Granny Smith or Golden Delicious apple, cored and thinly sliced
1 cup beet greens or other leafy greens
1/4 cup raw pumpkin seeds
1 tablespoon chopped fresh sage leaves
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh oregano leaves (optional)

For the Vinaigrette:

1 teaspoon grainy Dijon mustard
2 teaspoons apple cider vinegar
2 teaspoons pumpkin oil (optional)
1/4 cup olive oil
1 teaspoon kosher salt

Instructions

Preheat the oven to 325°F. Make the salad: On a rimmed baking sheet, toss the bread with 1 tablespoon of the olive oil. Bake until dry, about 20 minutes.
Turn up the oven to 400°F. In a deep baking pan, toss the beets with 1 tablespoon of the olive oil and a pinch of salt. Cover the pan with aluminum foil and bake until fork-tender, about 45 minutes.
On a rimmed baking sheet, toss the squash with the remaining 1 tablespoon olive oil, a pinch of salt, and the red pepper flakes. Bake on the lower rack until fork-tender, about 20 minutes.
In a salad bowl, toss together the bread, beets, squash, apple, beet greens, pumpkin seeds, sage, thyme, and oregano.
Make the vinaigrette: Whisk together the mustard, vinegar, pumpkin oil, olive oil, and salt. Pour the vinaigrette over the warm salad, toss, let sit for 10 minutes so the bread absorbs the dressing, and serve.

Nutrition

Photography Aran Goyoaga

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Market Salad with Bagna Cauda Dressing and Parmesan Crisps Gluten-Free Recipe

Erika — Sun, 15 Oct 2023 21:04:00 +0000

The classic Italian combo of garlic, anchovy, and lemon makes for a gutsy, intense Caesar-like dressing, while Parmesan crisps add a savory counterpoint to the delicate gluten free Caesar salad.

Market Salad with Bagna Cauda Dressing and Parmesan Crisps Gluten-Free Recipe

Servings

Author Valerie Aikman Smith

Ingredients

4 cloves garlic
2 (2-ounce) cans anchovy fillets, drained
Zest and juice of 1 lemon
1/4 cup extra-virgin olive oil
6 cups mixed lettuces
4 radishes, trimmed and thinly sliced
Freshly ground pepper
1 recipe Parmesan Crisps (below)

Instructions

Combine the garlic, anchovies, and lemon zest and juice in a food processor and process until it forms a smooth paste, scraping down the sides as needed. Transfer to a small pan and warm over low heat, stirring, about 2 minutes, then slowly whisk in the olive oil until smooth. Keep warm.
In a serving bowl, toss the lettuces and radishes with 3 tablespoons of the dressing. Add a few grinds of pepper. Pour the remaining dressing into a small pitcher or bowl. Serve the salad with the crisps and the extra dressing.

Parmesan Crisps

MAKES 12 CRISPS Easy and fancy is a combination we love, and these lacy, savory salad garnishes are exactly that.

Ingredients

1 cup grated Parmesan cheese
1 tablespoon chopped fresh rosemary
Freshly ground pepper

Instructions

Preheat the oven to 350°F. In a small bowl, mix together the Parmesan and rosemary and season with pepper.
Drop tablespoonfuls of the cheese mixture 2 inches apart onto a nonstick or parchment paper-lined baking sheet. Using your fingers, pat down the mounds into 3-inch rounds and bake until the cheese is melted with golden brown edges, 5 to 6 minutes. Let cool on the baking sheet for a few moments to firm up, then, using a spatula, transfer the crisps to a cooling rack to cool completely.

Photography Renee Anjanette

Crunchy Salad with Chicken, Peanuts, and Tangy Peanut Butter Dressing

Erika — Mon, 24 Oct 2022 18:49:28 +0000

Crunchy Salad with Chicken, Peanuts, and Tangy Peanut Butter Dressing

I love this salad so much, I make extra dressing, store it in the fridge, and easily prepare the salad multiple times in one week. It’s the crunchy texture, tangy-peanut-y dressing, and all-around healthy feeling I get after eating that keeps me coming back for more. Try it once and you too are likely to fall for the seduction that is this fantastic salad. Bonus: it’s still delicious if you don’t have all the ingredients: use all romaine or all slaw, skip the sesame seeds or onion, throw in other vegetables as desired. It’s still destined for greatness.

Prep Time 20

Servings

Calories 357kcal

Ingredients

2 Tablespoons peanut butter
1 Tablespoon gluten-free soy sauce or tamari
2 Tablespoons water
2 teaspoons sugar
1 tablespoon apple cider vinegar
1/3 cup sesame or vegetable oil
1/4 teaspoon ground ginger
1/2 teaspoon sesame seeds
1/4 teaspoon red pepper flakes
3 cups shredded cabbage mix
4 cups chopped hearts of romaine
3 green onions chopped
1/4 cup chopped fresh cilantro
1 cup shredded cooked chicken breast
1/4 cup salted roasted peanuts chopped

Instructions

In a small bowl, whisk together the peanut butter, soy sauce, water, sugar, vinegar, oil, ginger, sesame seeds, and pepper flakes. If it’s too thick, stir in more water. Set aside.
In a salad bowl, combine the cabbage mix, romaine, green onion, cilantro, and chicken breast.
To serve, add the salad dressing to the bowl of lettuces, toss, top with salted peanuts, and serve.

Nutrition

Quick Pickles

Erika — Tue, 24 Aug 2021 18:02:00 +0000

The perfect way to use up an abundance of fresh summer produce, this gluten-free recipe is a very quick way to add a lot of flavor to crunchy cucumbers. Other vegetables work too–beans, hot peppers, carrot strips. The pickles are a great addition to sandwiches and salads, but they’re also amazing right out of the jar!

Quick Pickles

Slice some cukes, make a quick brine, cool and refrigerate. Pickles will be ready to enjoy in a few hours.

Servings pint-sized jars

Author Cindy Rice

Ingredients

5-6 fresh, small cucumbers ("cukes"), with thin skins
1/4 small red onion thinly sliced
1/4 small sweet red pepper thinly sliced
4 garlic cloves smashed
1 cup vinegar, any kind (we like a mix of champagne and red wine vinegars)
1 cup water
2 tablespoons maple syrup
2 teaspoons kosher salt
1/2 teaspoon celery seed
1/4 teaspoon crushed red pepper or to taste

Instructions

Slice the cukes and place them in two pint-sized mason jars.
Add the sliced red onion, sliced sweet peppers and garlic cloves to the jars. Try to fill the jars completely.
Make the brine: In a saucepan, combine the water, vinegar, maple syrup, salt, celery seed and red pepper flakes.
Bring the mixture to a simmer and pour over the vegetables to fill the jar.
Let cool, cover and store in fridge for at least a few hours.

Photography Cindy Rice

Gluten-Free Red Cabbage and Fennel Slaw with Horseradish Vinaigrette Recipe

Erika — Sat, 21 Aug 2021 22:30:00 +0000

It’s easy to make a great gluten-free coleslaw. But what about an easy gluten-free slaw that stands out as extra special? Also easy–IF you have the right recipe. This one hails from one of our favorite chefs, Niki Ford, who has a knack for turning the everyday into the divine. Make this recipe for yourself and taste just how much better a truly fantastic slaw can be.

Horseradish, fennel, and dill happily join forces in this bold purple slaw to offer a punchy, crunchy counterpoint to other picnic fare.

Servings people

Calories 206kcal

Ingredients

1 small red onion thinly sliced
1 1⁄2 tablespoons fresh lemon juice
Kosher salt
1 1⁄2 large fennel bulbs trimmed
4 1⁄2 cups thinly sliced red cabbage
1 large carrot peeled and grated or cut into matchsticks
2 tablespoons finely minced flat-leaf parsley
2 tablespoons finely minced fresh dill
4 1⁄2 tablespoons finely grated fresh horseradish root or 3 tablespoons prepared horseradish
3 tablespoons champagne vinegar
1⁄3 cup good-quality extra-virgin olive oil
3 tablespoons mayonnaise

Instructions

In a large bowl, toss the onion with the lemon juice and a pinch of salt. Let marinate for at least 10 minutes.
Remove the tough outer layer of the fennel bulbs. Using a mandoline or a sharp knife, thinly slice the bulbs crosswise.
Add the fennel, cabbage, carrot, parsley, and dill to the bowl of marinated onion. Sprinkle with 1 teaspoon salt and lightly massage the mixture with your hands for about a minute to wilt the cabbage a bit. Let the slaw rest for 15 minutes, discarding any liquid that collects in the bowl.
In a small bowl, whisk together the horseradish and vinegar, then whisk in the olive oil. Toss the slaw with the vinaigrette and the mayonnaise and serve.

Nutrition

Photo: Maren Caruso

Bistro Don Giovanni’s Roasted Beet and Fennel Salad

Erika — Tue, 02 Mar 2021 00:49:28 +0000

There are dozens or reasons to become a regular at Bistro Don Giovanni in Napa, California. There’s a festive bar scene, outstanding pastas (with GF variations), and this elegant roasted beet salad with a melange of fantastic additions, which we regularly order without fail since it’s always on the menu. Whip up this colorful and extremely flavorful combination and bring one of Napa Valley’s tastiest dining classics to your table.

Roasted Beet and Fennel Salad

One of the most elegant, easy salads ever, this one from Napa Valley's famed Bistro Don Giovanni, is amazing as an appetizer or main course. Omit the cheese and it's dairy-free, too!

Course Salad

Servings

Calories 515kcal

Ingredients

1-1/2 pounds medium to large beets evenly sized (red, golden, chiogga, or all three), washed and dried
1/4 cup plus 1 teaspoon white balsamic vinegar or champagne vinegar
3/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon sugar
Salt and freshly ground black pepper
4 ounces Roquefort cheese crumbled
1/4 cup champagne vinegar
1 fennel bulb
1 pound haricots verts or green beans cleaned, trimmed, and blanched until just tender
1/4 head radicchio cut into fine julienne (optional)
1 ripe but firm avocado cut into 1/2-inch cubes
1 bunch chives minced fine

Instructions

Preheat the oven to 375°F. Roast the beets: In a large bowl, toss the beats with the white balsamic vinegar and 2 tablespoons of the olive oil. Place the beets and the vinegar-oil mixture in a rimmed baking dish for pan and roast until tender when pierced with a toothpick or skewer, 45 minutes to 1 hour. Let the beets cool slightly; peel and dice them while they’re still warm.
Sprinkle the beet with the sugar, salt to taste, and the remaining tablespoon of balsamic. Let cool, then chop into 3/4-inch cubes.
Make the Roquefort vinaigrette: place half the Roquefort and the champagne vinegar in a bowl and sprinkle with salt and pepper. Slowly whisk in the remaining 3/4 cup olive oil until emulsified.
Assemble the salad: Place the beets, fennel, haricots verbs, and radicchio in a bowl, sprinkle with salt and pepper., Add half o fat vinaigrette and toss gently. Add more dressing if it’s too dry.
Scoop the salad onto four plates or a serving platter. Top with the avocado and remaining Roquefort. Sprinkle with chives and serve.

Nutrition

Butter Lettuce Salad with Pears, Buttermilk–Blue Cheese Dressing, and Candied Walnuts

Erika — Thu, 05 Nov 2020 18:18:27 +0000

This simple, impossibly delicious gluten free salad is from executive chefs Mitchell and Steven Rosenthal of San Francisco’s Town Hall restaurant.

Butter Lettuce Salad with Asian Pears, Buttermilk–Blue Cheese Dressing, and Candied Walnuts Gluten-Free Recipe

Dairy free? Try a DF ranch dressing: skip the cheese, replace the buttermilk with soy or coconut milk, season the dressing with garlic and onion powders, more lemon juice, and salt and pepper to taste, then stir in some fresh chopped chives.

Servings

Author Mitchell and Steven Rosenthal

Ingredients

FOR THE DRESSING:

1/2 cup mayonnaise
1/4 pound crumbled blue cheese
1/4 cup buttermilk
2 tablespoons heavy cream
1 tablespoon freshly squeezed lemon juice
Kosher salt and freshly ground pepper

FOR THE SALAD:

3 small heads butter lettuce
1 Asian pear halved, cored, and cut into matchsticks or thin slices
6 radishes trimmed and thinly sliced
3 ounces crumbled blue cheese
1 recipe Candied Walnuts (below)

Instructions

Make the dressing: In a bowl, stir together the mayonnaise, blue cheese, buttermilk, cream, and lemon juice until well blended. Season with salt and pepper.
Make the salad: Remove and save the larger outer leaves of the butter lettuce for another use. Remove, wash, and dry the medium leaves, keeping the small, tight, inner parts of the heads intact and rinsing and drying them. Halve the small, inner lettuce heads. Layer a few of the medium leaves on each of 6 salad plates. Top each with one of the halved inner lettuce heads. Drizzle with the dressing, garnish with pear matchsticks, radishes, blue cheese, and candied walnuts, and serve.

Candied Walnuts

MAKES 1 CUP Double the batch and store extras in an airtight container for Candied Walnuts anytime.

Ingredients

Canola oil for deep-frying
1/2 cup powdered sugar
1 cup walnut halves

Instructions

Pour 1-1/2 inches of oil into a deep, heavy pot. Heat over medium heat to 350°F.
Meanwhile, line a baking sheet with parchment paper, put the sugar in a bowl, and bring a saucepan filled with water to a boil.
Add the nuts to the boiling water and blanch, 1 minute. Using a wire skimmer or strainer, scoop out the nuts, shake off the excess water, and add the nuts to the sugar. Toss to coat completely and create a light sugar paste over the nuts.
Working in batches, carefully spoon the nuts into the hot oil, spreading them out so they don’t stick together; fry until golden brown, about 2 minutes. Using a slotted spoon, transfer the nuts to the prepared sheet pan, spreading them in a single layer. Let cool completely.

Photography Nader Khouri

Roasted Salmon and Lentil Salad with Mustard Vinaigrette

Erika — Mon, 28 Sep 2020 15:23:16 +0000

This easy salmon recipe, which teaches you how to make restaurant-style salmon with a juicy, slightly translucent center, is your ticket to an elegant, très French feast. Perfect for a luncheon or anytime self-pampering, it’s likely to become an addiction you can feel good about.

Gluten-Free Roasted Salmon and Lentil Salad with Mustard Vinaigrette Recipe

When the fish comes out of the oven, it might not seem done, but it’ll continue to cook to medium-rare as it cools. If you prefer your fish cooked more, roast it for 10 to 12 minutes total.

Servings

Calories 370kcal

Author Niki Ford

Ingredients

For the Lentils:

1/2 cup green, black, or brown lentils
1/2 teaspoon kosher salt
1/2 bay leaf
1 teaspoon olive oil

For the Vinaigrette:

1/2 egg yolk
1 tablespoon champagne vinegar or white wine vinegar
2 tablespoons gluten-free Dijon mustard
6 tablespoons extra-virgin olive oil

For the Salad:

4 (4-ounce) skin-on salmon fillets
Salt and freshly ground pepper
4 cups loosely packed baby lettuces
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1/8 cup small tarragon leaves
2 large or 3 small radishes, thinly sliced

Instructions

Make the lentils: In a small saucepan, combine the lentils, salt, bay leaf, and 2 cups water. Bring to a boil over high heat, then lower to a simmer and cook, stirring occasionally, until the lentils are tender, 25 to 30 minutes. Turn off the heat, cover, and let rest for 5 minutes. Discard the bay leaf. Drain the lentils, spread on a plate to cool, and drizzle with olive oil.
Make the vinaigrette: In a small bowl, whisk the egg yolk with the vinegar, mustard, and 2 tablespoons water. Whisk in the olive oil.
Preheat the oven to 450ºF. Line a rimmed baking sheet with parchment paper.
Season each salmon fillet with 1/4 teaspoon salt and a few grinds of pepper and place on the prepared baking sheet. Roast until opaque on the outside and just beginning to flake at the edges with a center that is springy to the touch, 7 to 8 minutes. Immediately transfer the fillets to a plate to cool. When cool enough to handle, remove and discard the skin from each fillet and break the fish into large chunks.
In a large bowl, combine the lettuces with two pinches of salt, the olive oil, and the lemon juice and toss.
To serve, divide the lentils among four plates. Top with lettuces and salmon chunks. Drizzle a few spoonfuls of the vinaigrette over each salad, sprinkle with tarragon leaves and radishes, season to taste with salt, and serve.

Nutrition

Photography Paul Sirisalee

Barton G.’s Lemony Caesar Salad with Gluten-Free Garlic Croutons

Erika — Mon, 20 Jul 2020 20:14:00 +0000

Easy to make with a thick, creamy restaurant-quality dressing, this gluten free Caesar salad is what we always wish a Caesar will be when we order it. With this secret recipe from Los Angeles’s famously over-the-top restaurant Barton G.’s, you can make your own epic, fresh, luscious, and lemony Caesar salad anytime.

Barton G.’s Lemony Caesar Salad with Gluten-Free Garlic Croutons

This gluten-free recipe from restaurant Barton G. in Los Angeles features thick, creamy, and delicious, Caesar dressing and wonderful homemade gluten-free garlic croutons. You can garnish it with anchovies, as shown here, but you can also skip it if preferred. Note: this recipe calls for roasted garlic, so plan accordingly.

Servings

Calories 534kcal

Ingredients

FOR THE SALAD:

3 egg yolks
1½ teaspoons anchovy paste
3 cloves oven-roasted garlic chopped
½ clove garlic germ removed, finely minced
2 teaspoons gluten-free Dijon mustard
½ teaspoon gluten-free Worcestershire sauce
½ cup plus 3 tablespoons vegetable oil such as grapeseed
2 tablespoons fresh lemon juice plus more for serving
½ cup finely grated Parmesan cheese plus more for serving
Kosher salt and freshly ground pepper
Distilled white vinegar
4 to 6 romaine hearts depending on size, chopped

FOR THE GARLIC CROUTONS:

1 Schär Gluten Free Baguette or other gluten-free baguette sliced on a diagonal into long, thin slices
Good-quality olive oil for brushing
Kosher salt and freshly ground pepper
1 clove garlic

Instructions

Make the dressing: In a food processer, combine the egg yolks, anchovy paste, roasted and raw garlic, mustard, and Worcestershire sauce and process until combined and smooth. Slowly drizzle in the vegetable oil to emulsify. After all the oil is incorporated, add the lemon juice and cheese. Season to taste with salt, pepper, and vinegar. Set the dressing aside.
Make the croutons: Preheat the broiler on high with the baking rack 6 inches from the heat. Liberally brush the bread slices with the olive oil and season with salt and pepper. Grill or broil until golden brown and crusty on each side, 1 to 3 minutes per side. Rub with the garlic clove.
In a large bowl, season the lettuce with salt and pepper. Liberally apply the dressing and toss to work into each crevice of lettuce. Add more lemon juice and Parmesan cheese, if desired. Divide the salad among 4 to 6 plates and serve with a garlic crouton.

Nutrition

Photography James Collier

Grilled Skirt Steak Salad with Charred Tomatillo Salsa

Erika — Sat, 04 Jul 2020 16:17:00 +0000

Fresh and light yet hearty, this gluten free steak salad is simply delicious—and it’s easily doubled to feed a crowd. The steak chills for two hours, so plan ahead, and keep it in the fridge until grilling to avoid overcooking the thin cut. FYI, you can skip the grill, cut the steak into three or four pieces, and sear it with 1 tablespoon of olive oil in a preheated large cast-iron skillet over medium-high heat.

Grilled Skirt Steak Salad with Charred Tomatillo Salsa

Servings

Author Niki Ford

Ingredients

1 pound skirt steak
Kosher salt and freshly ground pepper
2 cloves garlic, smashed
1/4 cup olive oil
10 fingerling potatoes
6 loosely packed cups arugula
1-1/2 teaspoons fresh lemon juice
1-1/2 ripe avocados, thinly sliced
1 recipe Charred Tomatillo Salsa (below)

Instructions

Season the steak with 1 teaspoon salt and a few grinds of pepper. Transfer to a covered container, toss with the garlic and 2 tablespoons of the olive oil, and chill, covered, for at least 2 hours.
Place the potatoes in a small saucepan, cover with water, season generously with salt, bring to a gentle boil, and cook until fork-tender, 10 to 15 minutes. Drain and set aside to cool.
Preheat the grill to medium-high. Brush the garlic from the steak, then grill 3 minutes per side for medium rare. Transfer the steak to a cutting board, let rest for 5 minutes, then slice thinly against the grain.
Halve the potatoes lengthwise. In a large bowl, toss the potatoes with the arugula, 1/8 teaspoon salt, the remaining 2 tablespoons olive oil, and the lemon juice. Transfer to a serving platter, add the avocado slices, sprinkle with salt, top with the steak, and serve with the salsa.

Charred Tomatillo Salsa

MAKES 1-1/2 CUPS This herby, green salsa is delicious with steak, but it’s also great with tacos, tortilla chips, eggs, braised chicken, and pulled pork. FYI, it gels a bit as it sits; thin with a little water, if you like.

Ingredients

1 pound tomatillos, husked and rinsed well
1 1/2-inch-thick slice white onion
2 cloves garlic, unpeeled
1 jalapeño chile
Kosher salt
1/2 cup roughly chopped cilantro sprigs
1 tablespoon fresh lime juice

Instructions

Line a cast-iron skillet with aluminum foil. Heat the skillet over high heat for 3 minutes. Add the tomatillos, onion, garlic, and jalapeño and cook, turning each ingredient occasionally, until blackened on all sides and soft, about 10 minutes for the garlic, onion, and jalapeño and about 20 minutes for the tomatillos. Stem and seed the jalapeño, peel the garlic, and stem the tomatillos.
Pulse all of the charred vegetables in a blender until finely chopped or blend until smooth, if desired. Transfer to a bowl, stir in 1/4 teaspoon salt, the cilantro, and the lime juice, and serve.

Photography Chelsea McNamara