salad Archives | GFF Magazine

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

Seared Steak and Cherry Tomatoes with Wilted Spinach and Garlic Gluten-Free Recipe

Erika — Sat, 16 Sep 2023 13:39:00 +0000

It’s easy to lighten up a gluten free steak dinner with the bright, contrasting flavors of seared tomato and garlic-kissed spinach.

Seared Steak and Cherry Tomatoes with Wilted Spinach and Garlic Gluten-Free Recipe

Here, steak is cooked medium-rare. For medium or medium-well, roast it in the oven for 7 or 9 minutes respectively.

Servings

Ingredients

1 (1-pound, about 1-1/4-inch-thick) boneless New York or sirloin steak
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1 cup cherry tomatoes
1 large clove garlic, thinly sliced
1/2 cup loosely packed chopped fresh parsley
1 (5-ounce) bag spinach

Instructions

Preheat the oven to 400ºF. Generously season the steak with salt and pepper and let sit.
Warm a large ovenproof sauté pan in the oven for 10 minutes. Carefully remove the pan from the oven, place it over medium-high heat, and add the olive oil, swirling to coat the bottom. Add the steak and sear each side for 2 minutes. Add the tomatoes (stand back when they sizzle), then transfer the pan to the oven and cook for 5 minutes.
Transfer the steak to a cutting board. Move the pan of tomatoes to the stovetop over medium heat. Add the garlic and cook, stirring gently, until fragrant, about 2 minutes. Add 1 teaspoon water, the parsley, and 1/8 teaspoon salt and stir to combine, scraping the browned bits off the bottom of the pan. Add the spinach, stir just to coat, then divide the spinach and tomatoes between two dinner plates. Slice the steak, divide between the plates, and serve.

Photography Erin Ng

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

Grilled Romaine and Avocado Salad with Salsa and Jalapeño Ranch Dressing Recipe

Erika — Mon, 19 Aug 2019 20:19:46 +0000

Forget everything you know about salads with ranch dressing. This gluten free salad recipe by our friends at This Mess is Ours blows them all away.

Grilled Romaine and Avocado Salad with Salsa and Jalapeño Ranch Dressing

Servings

Calories 361kcal

Author Todd and Meg van der Kruik

Ingredients

1/4 cup mayonnaise
1/2 cup sour cream
1/4 cup whole milk
2 tablespoons fresh lime juice
1/4 cup chopped fresh chives
1/4 cup chopped fresh Italian parsley
1 minced jalapeño chile, seeded
2 cloves garlic, minced
1 tablespoon olive oil, plus more for brushing
1/2 teaspoon sweet paprika
Kosher salt and freshly ground pepper
3 Roma tomatoes, seeded and chopped
1/2 cup finely diced red onion
1/2 cup loosely packed cilantro leaves, minced
2 heads romaine lettuce, halved lengthwise
2 avocados, halved
2 limes, halved

Instructions

In a blender or food processor, combine the mayonnaise, sour cream, milk, 1 tablespoon of the lime juice, the chives, parsley, half of the jalapeño, half of the garlic, and the olive oil, and paprika. Blend until incorporated. Season the ranch dressing to taste with salt and pepper.
In a small bowl, combine the tomatoes, onion, and cilantro and the remaining jalapeño, and garlic, and 1 tablespoon lime juice. Stir to combine and season to taste with salt and pepper. Set the salsa aside at room temperature to marinate.
Preheat a grill or stovetop grill pan to medium-high heat. Brush the cut edges of the romaine, the avocados, and limes with olive oil. Lightly oil the grill or grill pan, then grill the avocados and limes cut sides down. After 3 minutes, remove the limes from the grill and add the romaine, cut sides down. Grill the avocado and romaine for 2 minutes longer, then remove.
Transfer the grilled romaine to a platter and drizzle with the jalapeño ranch dressing. Top with the salsa and serve each wedge with a grilled avocado half and a grilled lime wedge. Finish with a sprinkle of salt.

Nutrition

Photography Todd van der Kruik

Cucumber Radish Salad

Erika — Tue, 30 Jul 2019 18:22:34 +0000

Toasting caraway seeds brings out their flavor in this crunchy, refreshing gluten free salad recipe. But no amount of toasting will help if the seeds have been in the back of your spice rack for ten years. Fresh is best. If you don’t love caraway, skip the seeds.

Cucumber Radish Salad

Servings

Calories 46kcal

Author Olivia Mack McCool

Ingredients

6 Persian cucumbers or 2 large peeled cucumbers, thinly sliced
6 radishes, thinly sliced
1 fennel bulb, trimmed and thinly sliced, reserving chopped fronds, for garnish
1 teaspoon kosher salt
1/2 teaspoon sugar
1 teaspoon caraway seeds
3 tablespoons white wine vinegar
1 tablespoon extra-virgin olive oil
3 tablespoons chopped fresh dill

Instructions

In a colander, combine the cucumbers, radishes, fennel bulb, salt, and sugar. Toss until very well combined. Let drain into the sink or a bowl for 15 minutes, firmly pushing down on the vegetables every few minutes to release more of their liquid.
In a dry skillet, toast the caraway seeds over medium-high heat until fragrant and slightly darker, about 30 seconds (watch carefully; this happens fast). Transfer to a small bowl to cool. Once cool, rub the seeds between your fingers to crush them slightly.
In a large bowl, whisk together the vinegar, olive oil, caraway seeds, and dill. Add the cucumbers, radishes, and fennel bulb. Toss well with the dressing. Transfer to a serving platter and garnish with the reserved fennel fronds.

Nutrition

Photography Chelsea McNamara

Gluten-Free Pea Shoot and Ricotta Malfatti

Erika — Mon, 15 Jul 2019 21:19:09 +0000

Malfatti means “badly formed” in Italian. But it also stands for beloved, rustic-looking dumplings made by swirling pieces of potato-based dough in a wineglass to round them. They can be made in any size and are perfect when plunked into soups or bathed in sauces. Here these gluten free dumplings nest in a bed of wilted pea shoots (available in many supermarkets) with a finishing drizzle of olive oil, a dusting of Parmesan, and an optional sprinkle of dried calendula petals.

Gluten-Free Pea Shoot and Ricotta Malfatti

MAKES ABOUT 24 DUMPLINGS

Servings

Author Valerie Aikman-Smith

Ingredients

1-1/2 tablespoons fine cornmeal
8 ounces fresh pea shoots
8 ounces (about 1 cup) fresh ricotta cheese, drained
2-3/4 ounces (about 2 cups) freshly grated Parmesan cheese, plus more for sprinkling
Zest of 1 lemon
1 egg, beaten
5 tablespoons gluten-free flour, plus more for dusting
Kosher salt and freshly ground pepper
4 tablespoons olive oil, plus more for drizzling
1 teaspoon dried calendula petals, for garnish (optional)

Instructions

Line a baking sheet with parchment paper, sprinkle with the cornmeal, and set aside.
Finely chop half of the pea shoots and place them in a large mixing bowl with the ricotta, Parmesan, lemon zest, egg, and flour. Mix to combine and season with salt and pepper.
Generously dust the inside of a wineglass with flour, drop a tablespoonful of the ricotta mixture into the glass, and vigorously swirl it to form a ball. Place the dumpling onto the prepared baking sheet and repeat with the remaining ricotta mixture, dusting each time.
Preheat the oven to 200°F and warm an oven-safe plate or platter. Bring a large pot of salted water to a boil. Working in batches, drop the malfatti into the water. Once they float to the top, cook them for another 5 minutes. With a slotted spoon, transfer them to the preheated plate.
Place a pan over medium heat and add the olive oil. When the oil is shimmering, add the remaining peas shoots, remove from the heat, toss to warm the shoots, then transfer to a serving platter. Top the pea shoots with the malfatti. Add a sprinkle of Parmesan cheese, a drizzle of olive oil, a few grinds of pepper, and some calendula petals and serve immediately.

Photography Renee Anjanette

Burrata and Grilled Vegetables with Arugula and Basil Oil

Erika — Sat, 08 Jun 2019 17:23:49 +0000

Allow us to introduce you to your new summer-dining best friend. Easy to make and booming with seasonal flavor, it’s a gluten free grilling recipe you’ll reach for again and again with or without the burrata cheese.

Burrata and Grilled Vegetables with Arugula and Basil Oil

Servings

Author Olivia Mack McCool

Ingredients

4 red yellow, or orange bell peppers
2 tablespoons extra-virgin olive oil plus more for brushing
1 tablespoon red wine vinegar
1 tablespoon capers
¼ cup chopped Italian parsley
Kosher salt
1 eggplant cut into 1/2-inch-thick rounds
14 ounces ripe tomatoes halved if large
2 4-ounce balls of burrata mozzarella
1 bunch arugula trimmed and cleaned
1 recipe Basil Oil below

Instructions

Preheat the grill on high. Grill the peppers, turning a few times, until charred and black all over, about 12 minutes. Transfer to a paper bag, seal, and let rest for 20 minutes. Peel off and discard the charred skin. Discard the stems and seeds, then slice the peppers lengthwise into thick slices. Place on a plate and drizzle with 1 tablespoon of the olive oil and the vinegar. Scatter the capers and parsley over them and sprinkle with salt. Reserve.
Turn down the grill heat to medium-high. Line a platter with paper towels. Set the eggplant on the towels in one layer. Sprinkle liberally with salt. Wait until beads of liquid start to form on the eggplant, about 10 minutes, then flip over and repeat on the other side. Pat the eggplant with paper towels to remove the moisture, then liberally brush each side with olive oil.
Toss the tomatoes with the remaining 1 tablespoon olive oil and a sprinkle of salt. Add the eggplant and tomatoes to the grill, cooking the eggplant until lightly charred, about 4 minutes per side, and the tomatoes until lightly charred and slightly soft, about 5 minutes total.
To serve, arrange the burrata, arugula, peppers, eggplant, and tomatoes on a platter, cut into the burrata to expose some of the cream inside, drizzle the platter with basil oil, and sprink

Basil Oil

MAKES 3/4 CUP A trusty, lightning-fast go-to for grilled vegetables or fish, this delicious garnish can be made a few hours in advance and reserved at room temperature. Extras can be frozen for up to 3 months.

Ingredients

1-1/2 cups firmly packed basil leaves
1/2 cup good-quality extra-virgin olive oil

Instructions

Bring a large pot of water to a boil. Blanch the basil for 30 seconds, then quickly transfer the leaves to a bowl of ice water. Place the basil in a kitchen towel and squeeze out any excess water.
Blend the basil and the oil until well combined or chop the basil very finely and whisk it into the oil.

Photography Chelsea McNamara

Shaved Snap Pea Salad with Toasted Almonds and Whole Citrus Vinaigrette

Erika — Mon, 22 Apr 2019 19:00:49 +0000

Crisp, crunchy, tangy, and refreshing, this superstar of the salad recipes offers layered flavors and textures. It is a show-stealer even without the sieved egg garnish. But that finishing touch, which requires you to boil eggs in advance, does take it over the top.

Shaved Snap Pea Salad with Toasted Almonds and Whole Citrus Vinaigrette

If you don’t have a juicer for the vinaigrette, slice the lemon into wedges and blend it in a powerful blender with only the juice of the lime and orange and the remaining dressing ingredients; extras can be stored in the fridge for up to 1 week.

Servings

Author Michael Chiarello

Ingredients

For the Vinaigrette:

1-1/2 Meyer lemons, unpeeled
1/4 lime, unpeeled
1/2 orange, unpeeled
1 teaspoon minced shallot
1 cup extra-virgin olive oil

For the Salad:

2 hard-boiled eggs, cooled and peeled
6 tablespoons fried and salted Marcona almonds, available at gourmet grocers
2 cups sugar snap peas, trimmed and sliced thinly lengthwise
4 tablespoons grated pecorino cheese
Beet (aka Bull’s Blood) micro greens, for garnish (optional)

Instructions

Preheat the oven to 350°F. Make the vinaigrette: In a juicer, juice the lemons, lime, and orange. Transfer the citrus to a small bowl, add the shallot, and slowly whisk in the olive oil. Refrigerate.
Make the salad: Separate the whites and yolks of the hard-boiled eggs. Sieve or grate each separately and refrigerate separately.
In a food processor or with a knife, chop the almonds into small pieces, spread them on a baking pan, and toast in the oven for 8 to 10 minutes or until golden brown. Cool. Set aside 4 tablespoons of the nuts. In a spice grinder or food processor, grind the remaining 2 tablespoons into a sandy powder.
In a large mixing bowl, toss together the snap peas, chopped and ground almonds, pecorino cheese, 3/4 cup vinaigrette, and pepper to taste. Transfer to a platter. Top with 4 teaspoons each of the sieved whites and yolks and a sprinkle of micro greens and serve.

Photography Aubrie Pick

Lentil and Roasted Squash Salad with Bitter Greens and Spiced Pumpkin Seeds Gluten-Free Recipe

Erika — Wed, 10 Apr 2019 17:10:53 +0000

Hearty and loaded with good stuff, this seductive vegan gluten free salad satisfies as a meal or a side.

Lentil and Roasted Squash Salad with Bitter Greens and Spiced Pumpkin Seeds Gluten-Free Recipe

Servings

Author Aran Goyoaga

Ingredients

1 2-pound red kuri squash
2 tablespoons olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 teaspoon ground coriander
3/8 teaspoon ground cumin, divided
1 cup black or French lentils, rinsed
1/3 cup raw pumpkin seeds
1-1/2 teaspoons sugar
1/8 teaspoon chili powder
2 cups bitter greens (such as mustard, dandelion, or arugula)
1 tablespoon gluten-free whole-grain mustard

Instructions

Preheat the oven to 400°F. Halve the squash lengthwise, remove and discard the seeds and membrane, and cut the squash into 1-inch-thick wedges. Transfer the wedges to a baking sheet, drizzle with olive oil, sprinkle with 1/4 teaspoon salt, a few grindings of pepper, the coriander, and 1/4 teaspoon of the cumin. Toss to coat. Bake until tender and lightly browned, about 30 minutes. Set aside.
Bring a medium pot of water to a boil. Salt generously, add the lentils, and cook until soft but still a little toothsome, 15 to 20 minutes. Drain, then spread them on a plate. Set aside.
Set out a large piece of parchment paper. In a dry sauté pan over medium heat, toast the pumpkin seeds, stirring frequently, until fragrant, about 5 minutes. Add the sugar, the remaining 1/8 teaspoon cumin, the chili powder, and a generous pinch of salt. Stir until the sugar is melted and coats the pumpkin seeds. Spread the seeds on the parchment paper and let cool.
In a large bowl, combine the lentils, greens, mustard, and a drizzle of olive oil and toss to coat. Transfer to a platter, top with the roasted squash and pumpkin seeds, and serve.

We recommend Aran Goyoaga’s cookbook. Find it here.

Photography Aran Goyoaga

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Brussels Sprouts and Avocado Salad

Erika — Mon, 08 Apr 2019 19:04:45 +0000

Brussels Sprouts and Avocado Salad

Servings

Author Claudine Dagit

Ingredients

1 cup brussels sprouts
1/2 avocado
Zest of 1/2 lemon
1 tablespoon lemon juice
1/4 teaspoon kosher salt
Pepper

Instructions

Thinly slice brussels sprouts crosswise until you reach the root. Discard the roots. In a bowl combine avocado, lemon zest and juice, and salt. Massage the brussels sprouts into the avocado dressing. Add a few grinds of pepper and chill, covered, for 30 minutes to let the flavors meld or eat right away.

Photography Erin Ng