GFCF Salad Dressings

Spring is upon us and with it comes the increased desire to explore fresher foods like fresh vegetables and salads (at least so it goes in my house!).  During the winter months I find it easy to get stuck in a comfort food rut with pastas, soups, stews and the like – so come springtime I am eager to brighten up lunch and dinner with menu items like beautiful spring salads.

Salads are much more than just greens, carrots and tomatoes, as many of you know.  Liven up your salads with fresh fruit (like berries, apples, pears or even citrus fruits), nuts and more interesting vegetables like asparagus, artichoke hearts, fennel or leeks (to name just a few great tasting veggies that come to mind).  Not only will the taste be interesting and delicious but the presentation is always impressive when the salad is topped with the beautiful contrasting colors of fruits and vegetables.

Once you’ve created the salad it’s time to dress it up!  Over the years I’ve heard many Celiac’s stick to the ol’ standby of balsamic vinegar and oil.  Now don’t get me wrong there is absolutely nothing wrong with this delicious dressing, but sometimes it is fun to explore some other options.  Many salad dressings now are gluten-free (even the store-bought variety) and some also casein free – just be sure to read the labels carefully if you want to go the store bought route.  

This month I’d like to share some fun and fresh ideas for wonderful salad dressings that are both gluten-free and casein free.

Ginger-Orange Dressing

• 4 teaspoons vegetable oil
• 1 teaspoon minced peeled fresh ginger
• 1 tablespoon minced shallots
• 1/4 teaspoon minced garlic
• 1/4 cup fresh orange juice
• 1/2 teaspoon grated orange zest
• salt & freshly ground black pepper to taste

In a small bowl, whisk together all ingredients until well blended. 

Flaxseed Caesar Dressing

• 1 Tablespoon flaxseed, finely ground
• 1/4 cup water
• 2 Tablespoons white wine vinegar
• 2 Tablespoons olive oil
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon gf stone ground mustard
• 1/2 teaspoon anchovy paste
• Salt and freshly ground black pepper to taste
• 1 garlic clove, crushed

In a bowl, whisk together flaxseed and water. Let stand for about 5 minutes. Add white wine vinegar and remaining ingredients; stir with a whisk until emulsified

Honey Mustard Salad Dressing

• 1/4 cup extra-virgin olive oil
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons gf Dijon mustard
• 1 Tablespoon gf stone-ground mustard
• 1 Tablespoon honey
• 1 Tablespoon gf horseradish
• Salt and freshly ground black pepper

In a small bowl, whisk together all ingredients. Adjust seasonings to taste with salt and freshly ground black pepper. 

Sun-Dried Tomato Dressing

• 1 cup ripe tomatoes, seeded and chopped
• 1-1/2 Tablespoons concentrated sun-dried tomato paste or 1/2 cup sun-dried tomatoes packed in oil (drained)
• 1-1/2 Tablespoons balsamic vinegar
• 3 Tablespoons extra virgin olive oil
• 1 garlic clove, minced
• Salt and freshly ground black pepper

Place tomatoes, sun-dried tomatoes (or paste), balsamic vinegar, extra virgin olive oil and garlic in a food processor. Process until smooth. Adjust seasonings to taste with salt and freshly ground black pepper.

- Chef Jessica