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Category: Salads

Gluten-Free Butter Lettuce and Shaved Asparagus Salad with Creamy Vinaigrette Recipe

Print by Niki Ford Everyone should have a salad like this up his or her sleeve. An unassuming yet surprisingly elegant tangle of asparagus ribbons and butter lettuce with a completely addictive creamy vinaigrette, it’s beyond satisfying as a first course, roast- chicken sidekick, or partner to flaked smoked trout or salmon. The dressing is delicious with little gem lettuces and baby romaine, too. Servings 4 people Ingredients 2 […]

Gluten-Free Charred Radish, Pepper, and Garbanzo Bean Salad with Preserved Lemon Vinaigrette Recipe

Print Some salads are special. This one by James Beard Award-nominated San Francisco chef Melissa Perello is one of them. Make it and be blown away by the layered flavors of charred beans and veggies, citrus dressing, and sesame. And good thing the recipe makes extra vinaigrette, because you’re going to want it. (Store it in the fridge for up to a month.) Can’t find preserved lemon? Substitute 2 […]

Gluten-Free Shaved Summer Squash Salad with Cherry Tomatoes and Sweet Corn Recipe

Print In this lively, raw mix, cilantro, coriander, green onions, and lime lend a bright complexity and herbal perfume to the summer staples of squash, corn, and cherry tomatoes. Best on the day it’s made, it’s the perfect antidote to richer dishes. Servings 4 people Ingredients 1 pound yellow summer squash ends trimmed 1 ear corn husked 1 1⁄4 cup yellow cherry tomatoes such as Sun Gold, halved 3 […]

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

Print Horseradish, fennel, and dill happily join forces in this bold purple slaw to offer a punchy, crunchy counterpoint to other picnic fare. Servings 6 people 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 […]

Gluten-Free Grilled Zucchini with Pistachios and Mint Recipe

Print In this addictive dish made on a grill pan, Arab-Sicilian flavors of pistachio, vinegar, and mint transform humble zucchini into something you’ll long for again and again. Be sure to make your zucchini slices thick in order to achieve the preferred doneness—juicy, somewhat soft to the bite, just cooked through, and with a little bend to them (they’ll soften more as they rest). You can also cook the […]

Gluten-Free Potato Salad with Saffron Onions and Paprika Vinaigrette Recipe

Print Don’t let its modest looks fool you. This perfect partner for Indian-Spiced Roast Chicken catapults the summertime sidekick to superstardom with spectacular texture and seductive flavors. It’s best served the day it is made, without chilling it, but you can cook the onions and slice and store the potatoes, covered in water and refrigerated, the night before. Servings 6 people Ingredients 6 tablespoons good-quality extra-virgin olive oil 1 […]

Gluten-Free Chicken, Mango, and Avocado Salad with Candied Pecans Recipe

In partnership with CA Grown Print Our editor, Erika Lenkert, crafted this recipe after enjoying something like it at a restaurant in San Francisco. When salad is just the thing for dinner, you’ll find great satisfaction in its sweet, savory, and spicy flavors, which leverage deliciously fresh mango and avocado that we can get nearly all year round thanks to California growers. Servings 4 people Ingredients 2 tablespoons unsalted butter […]

White Caesar Salad Recipe

Print This show-stopping salad by our friends at San Francisco’s amazing Foreign Cinema restaurant celebrates winter greens and one of the best Caesar dressings we’ve had. If escarole isn’t available, sub radicchio. Or just go with good old romaine, if you like. Don’t be afraid to use the raw egg in the dressing—just be sure it’s fresh, make the dressing right before you serve it, and eat the salad […]

Gluten-Free Seared Honey-Chili Ahi Tuna Salad with Oriental Dressing, Avocado, and Mango Recipe

Print Seared Honey-Chili Ahi Tuna Salad with Oriental Dressing, Avocado, and Mango A quick sear of good-quality tuna steak and a coating of honey and chili powder results in ahi with mild, “blackened” flavors that mimics the tasty poolside dish we enjoyed at Cancun’s Marriott Cancun Resort. (They coat their tuna with a vibrant-colored chili candy powder called Miguelito chamoy powder.) Add a lettuce, avocado, mango, and tangy-sweet ginger […]

Chef Jessica Koslow’s Gluten-Free Brussels Sprouts and Leeks Cacio e Pepe Recipe

SERVES 8 You’ve never had brussels sprouts like these by Jessica Koslow of LA’s famed Sqirl restaurant. From the looks of them, you’d anticipate a light salad-like side—but they’re the exact opposite. The sprouts are shaved, cooked al dente in a generous coating of leek-flavored butter, then seasoned with poppy seeds, Parmesan, and black pepper. FYI, you can shave the brussels sprouts in a food processor fitted with the shaving attachment or […]

Must-Make Gluten-Free Pea Pasta Salad Recipe

SERVES 6 This dish is likely to incite a love affair with pasta salad and peas— even if you’re a fan of neither. It’s that good. Don’t be surprised at the thin sauce; it thickens as it cools. To make it dairy-free, skip the ricotta salata or feta–easy-peasy! Kosher salt 1 (16-ounce) package gluten-free shells, fusilli, or penne pasta 1⁄4 cup extra-virgin olive oil 3 cloves garlic, minced 2 (10-ounce) bags […]

Warm Root Vegetable Salad with Fish Sauce and Mint

This superstar winter salad by Chef Yoni Levy is just one of the reasons we fell in love with James Beard Award–winning chef Daniel Patterson’s San Francisco restaurant, Alta CA. A hearty, complex-flavored showstopper, it includes a fried shaved-vegetable garnish that you can enjoy in any number of other recipes. Serves 4 2 bunches baby carrots 2 medium parsnips, peeled Canola oil, for frying (about 2 cups) 1/2 large celery […]