Gluten is a sneaky little thing. You may not know it, but you can find it even in the healthiest looking dishes if you’re not careful. These proteins are usually found in cereal grains, particularly rye, barely and its associate variants.
It’s not necessarily a bad thing to eat, but if you’re one of the many people who are gluten-intolerant, you really need to make sure that the food you’re preparing and eating is free from this sneaky protein. Its effects on the body, after all, ranges from celiac disease to damage to the intestines. The latter, prevents you from gaining the vitamins and nutrition that your body needs.
Most people would obviously turn to the healthiest dishes available – salads, when it comes to gluten-free dining, but did you know that not all salads are gluten free?
Gluten Free Salads
Salad in its most basic form does not necessarily have any gluten. As mentioned before, the pesky protein is usually found in wheats and cereals. It’s what we put on the salad itself, such as the dressing and breadcrumbs, that add gluten to our otherwise worry-free dishes.
Unfortunately, not everyone is keen on munching on fresh greens on its own. The dressing, after all, gives most salads its taste. Luckily, you can make sure that your salad is gluten-free without sacrificing its taste. Try this recipe if you’re looking for a tasty salad without all that gluten. It’s your standard Caesar salad with a crunchy and gluten free twist thanks to gluten free bread crumbs:
What you need:
- 2 egg yolks from coddled eggs
- 2 large garlic cloves
- 3 whole anchovy fillets (you can replace this with olives, black beans, or tomatoes if you have allergies)
- 1 cup of Metropolitan Gourmet Gluten-free bread crumbs (for that extra crunch and flavor)
- ½ cup of finely grated parmesan cheese
- ¾ Greek-style yogurt
- ½ cup olive oil
- ¼ cup of freshly squeezed lemon juice
- A teaspoon of freshly ground black pepper or salt, depending on your preference
How to prepare it:
For the coddled eggs, place the two egg yolks in a small saucepan and pour boiling water until the fully covered. Leave it for at least a minute, and then drain and run them under cold water until you the eggs are cool enough to handle. After cooling, separate the two and set them aside.
For the dressing itself, mash the garlic cloves with the anchovy fillets (or its replacements). Once finely ground, place it in a blender along with the olive oil, grated parmesan, and the two coddled egg yolks you’ve set aside. Blend it for a few seconds, and then add the ¼ cup of freshly squeezed lemon, the Greek yogurt, and a teaspoon of salt or black pepper (or both if you want a tangier dressing).
Finally, add a cup of Metropolitan Gourmet Gluten-free bread crumbs into the dressing. You can blend it until the crumbs are smooth or simply mix it with the dressing if you want it to have a bit of crunch. Refrigerate and mix it with your choice of fresh vegetables, and enjoy!
At Metropolitan Gourmet, we offer gluten-free alternatives to all your favorite and tasty dishes. Our gluten-free bread crumbs are so good, you and the rest of your family will prefer these over ordinary breadcrumbs every single time.
Order yours today!