Grilled Gluten Free Panzanella Salad
Grilled Panzanella Salad
Makes 6 servings
Free From gluten and all top 8 allergens
It’s still 100 degrees here in Southern California, and while it’s technically fall, cool autumn days seem nowhere in sight. And so, we continue to dine al fresco, and prefer to stay away from the stove as much as possible. Take advantage of your grill with this light and flavorful Grilled Gluten-Free Bread Salad. Farmer’s Markets are still overflowing with all varieties of vine ripe tomatoes and basil, so grab them while it’s hot! For added texture you can also throw in some diced cucumber, or add some artichoke hearts. This recipe is very adaptable and always delicious.
1 small garlic clove, crushed
½ tsp dried oregano
¼ tsp kosher salt, plus additional for seasoning bread
freshly ground black pepper
2 tbsp balsamic vinegar
½ cup extra-virgin olive oil, divided
1 small shallot, thinly sliced
2 lbs ripe tomatoes of varying colors and sizes
8 oz (6-8 slices) gluten-free allergy-friendly white bread
1 large garlic clove, cut in half
2 tbsp drained capers
½ cup chopped fresh basil (or parsley)
1. In a large serving bowl, combine crushed garlic, oregano, ¼ teaspoon salt and a few turns pepper. Stir in vinegar. Slowly drizzle in ¼ cup oil, while whisking to emulsify. Add shallot, stir to combine and separate the rings. Chop tomatoes into chunks, or halve cherry tomatoes, then add to bowl and toss gently with vinaigrette.
2. Heat grill to medium.
3. Brush bread on both sides with remaining ¼ cup olive oil and lightly sprinkle with salt and pepper. Grill 3-4 minutes per side until browned and slightly charred. Rub cut garlic half over one side of bread slices. Let cool 5 minutes. Cut into 1-inch cubes.
4. Gently stir capers and basil into tomato mixture. Add bread and toss well to combine. Serve immediately.
Grilled Gluten-Free Panzanella Salad © 2014 by Cybele Pascal
This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine
Photo courtesy of Saveur.
Carne Asada
Carne Asada
Serves 6
Gluten-Free and Free From the Top 8 Allergens
This versatile and flavorful Latin American dish literally translates to “grilled meat”. We like it cooked medium-rare and served with my Grilled Corn and Avocado Salad (recipe coming) or cooked medium for soft tacos (see note below).
For tender results, look for flap steak in Latino markets or request it from your butcher. As an alternate, skirt steak is an excellent thin cut that comes in strips, which marinate easily and are perfect for searing over the barbecue.
4 garlic cloves
1 jalapeno or serrano chili pepper, roughly chopped
½ cup firmly-packed fresh cilantro leaves
1 tsp ground cumin
1 tsp dried oregano
1 tsp chili powder
½ tsp salt, plus additional as needed
freshly ground black pepper
¼ cup fresh-squeezed lime juice (2 limes)
¼ cup fresh-squeezed orange juice (1 orange)
2 tbsp apple cider vinegar
1 tsp honey
½ cup olive oil
2 lbs flap steak or skirt steak
1. For the marinade, turn food processor on and drop in garlic then chili pepper to finely chop. Turn processor off, add cilantro and pulse a few times until chopped. Add cumin, oregano, chili powder, ½ teaspoon salt and a few turns of pepper and turn processor on. With machine running pour in juices, vinegar and honey. Slowly add oil in a steady stream until pureed.
2. Put steak in a shallow ceramic or glass baking dish. Add marinade and turn steak to evenly coat on all sides. Cover and refrigerate 1-8 hours.
3. Heat grill to high and brush grates with oil.
4. Remove meat from marinade letting excess drip off. Lightly season both sides of meat with salt and pepper. Grill 3-4 minutes per side, lid closed, for medium rare. A thermometer inserted horizontally into the steak should read 140ºF and it will have a deep pink center. For medium, cook 1-2 minutes more, lid closed, to obtain a light pink center.
5. Remove meat to a cutting board and let rest 5 minutes. Thinly slice against the grain.
Soft Tacos: Heat 12 gluten-free soft corn tortillas on grill, 30 seconds per side. Double up tortillas on 6 plates and top with cooked Carne Asada strips. Garnish with condiments of choice, such as minced white onion, dairy-free cheese alternative shreds, pico de gallo or salsa, shredded lettuce, guacamole or diced avocado and coarsely chopped cilantro. Serve with lime wedges.
Carne Asada © 2014 by Cybele Pascal
This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine