Gluten-Free Makeovers (39 page)

Tip
:
The problem with doing a pasta salad ahead is that gluten-free pasta, particularly rice pasta absorbs all the dressing as it sits and the pasta starts to break down. For do-ahead: prepare all the ingredients the day before and mix everything a couple of hours before serving.

Dairy-free

When I saw
a version of this salad at every pool party and school function, I wondered if I could eat it. Although some were probably okay, I didn’t try any of them. Was the bacon real, what was in the dressing? I couldn’t know for certain. This updated, calorie-reduced version imparts the slightly sweet and tart flavors of cranberries, orange, and bacon that perk up the traditional picnic favorite.

In a large bowl, combine the broccoli florets, onion, cranberries, pecans, and bacon.

For the dressing: In a small bowl, combine the mayonnaise, orange juice, vinegar, sugar, and pepper.

Toss the salad gently with the dressing and refrigerate for at least 4 hours or overnight.

This elegant, easy
salad bursts with flavor thanks to the marriage of slightly bitter blue cheese and the crisp sweetness of red grapes. So simple now, this tasty dish would have been impossible a few years ago when most blue cheese was grown on bread mold. Today, most manufacturers inject gluten-free mold into the cheese to create the dark blue veins. Be sure to check labels, however. Some artisanal cheesemakers still use traditional techniques.

In a large serving bowl, combine the chicken, grapes, blue cheese, and pecans and toss. Add the chives and parsley and stir to combine.

For the dressing: Whisk together the mayonnaise, vinegar, and sugar in a bowl.

Toss the dressing with the chicken salad. Refrigerate for at least 2 hours or overnight to allow the flavors to mingle.

The scoop on blue cheese:
Many leading scientists and food chemists believe that all blue cheese is safe as the mold, even if grown from bread, is many generations removed from the actual cheese and tests do not show any traces of gluten. Nevertheless, some artisanal cheesemakers still say “contains wheat” on their labels while other manufacturers state that their product is gluten-free. See the Pantry section on page 272 for gluten-free brands.

Dairy-free
and
Egg-free

This refreshing salad
can be served with almost any meal in any season. You can replace grapes with dried cranberries. If the cranberries are sweetened, reduce the amount of honey to 1 tablespoon.

Combine the quinoa with the cold water and ½ teaspoon salt. Bring to a boil and simmer 12 to 15 minutes or until the quinoa is tender. Drain and cool.

In a large serving bowl, mix the vinegar, honey, sherry, oil, the remaining ¼ teaspoon salt, dill, celery, grapes, and apple. Add the cooled quinoa and let sit in the refrigerator at least 1 hour. Add the cashews just before serving.

Tip
:
To make quinoa, rinse several times in cold water before cooking to remove any lingering bitter aftertaste.

Dairy-free
and
Egg-free

This simple dish
has a fresh, slightly exotic taste. It’s great paired with Charred Vietnamese Chicken on page 148 or served as is. To add protein, cube one-half of a boneless, skinless chicken breast and sauté with fish sauce or soy sauce (see Pantry, page 276). Spoon around the vegetables just before serving and accompany with steamed white rice.

In a hot sauté pan, heat the olive oil. Add the bok choy and Napa cabbage and sauté for 1 minute. Add the mushrooms and sauté an additional minute. Add the sugar and sherry and stir to coat the vegetables. Season with salt and pepper. Arrange on a serving dish.