In my quest for deliciousness via gluten-free goodness, I’ve been experimenting with a lot of international flavors. A friend suggested I begin with the regions of the world where wheat isn’t grown, such as Thailand, and as a huge fan of Thai food, I thought this was a capital idea. One of my favorite dishes is laab, a spicy beef dish (a salad, really) which is normally made with ground pork, beef or chicken. I’m a beef girl, and prefer a sliced steak for texture, so this is my riff on the idea.

Warning: Be careful with fish sauce. The one I buy is from an Asian market, and its ingredients are simply anchovies, salt and sugar. Check the label to ensure there are no wheat derivatives.

Ingredients

1-2 tablespoons toasted Jasmine rice (instructions below)
6 oz. skirt steak
1 teaspoon olive oil
juice of 2 limes, divided
2 tablespoons fish sauce
1-2 teaspoons dried chile peppers, ground, to taste [See Chef's Note]
1 small red onion, thinly sliced
1 cup cilantro, finely chopped
1 medium head of cabbage
Mint sprigs (optional)
Additional cilantro sprigs (optional)

Special Equipment

Mortar & pestle

Preparation

For the toasted rice:
Heat a small skillet and add in rice, swirling occasionally as it begins to toast. Let the rice toast to a golden brown, then transfer to a mortar and pestle. With a twisting motion, grind the rice into very small pieces. If you pound the rice you will end up with one hell of a mess in your kitchen, so be gentle. The toasted rice adds texture to the dish, but is very crunchy, so you don’t want large pieces. Transfer to small dish and set aside.

[Chef's Note: You can grind the chile peppers in the same manner.]

For the beef:
Slice the skirt steak into very thin slices. Add to a bowl along with the juice from one lime. Stir and let sit for 5 minutes. Heat medium-sized skillet over a medium-high flame and add olive oil, heating until the oil shimmers. Add in the beef and stir until just cooked. Remove the beef and its juices to a large bowl.

Assemble the salad:
Add the onions, remaining lime juice, ground chile peppers, fish sauce, cilantro and mint leaves, and half the toasted rice. Stir until well mixed. Serve on a large plate with additional fresh herbs, if desired, and sprinkle some of the remaining toasted rice on top.

Service

Remove the outer leaves from the cabbage and cut in half. Pull away largest outer leaves and serve on a platter with additional mint and cilantro sprigs. To eat, take a large cabbage leaf and spoon some of the beef salad into the center. Add fresh mint or cilantro sprigs if desired. Wrap up into a small bundle and crunch away!

A colorfully seductive dish, this light, yet alluring dessert of soft, juicy fruits is perfect for a spring or summer refresher. In this simple salad, we capture distinctly different flavors – sweet, tart and savory – and wrap them together in a subtle tarragon and honey cream. We also provide a variation for presentation – a sexy timbale of fruits – so have fun and experiment with whatever variation suits your style and comfort level.

6 servings

Ingredients

For the tarragon cream:
4 egg yolks
¼ cup sugar
2 tablespoons honey
½ cup water
1 tablespoon fresh tarragon, chopped
½ vanilla bean, seeds only (optional)
A pinch salt
½ cup heavy cream, whipped to medium peaks

For the tarragon syrup:
½ cup water
½ cup sugar
½ teaspoon fresh tarragon, chopped
½ teaspoon pink peppercorns

For the fruit salad:
½ a pineapple, cored and cut into 1-inch triangles
1 pint strawberries, stems removed and quartered
4 kiwi fruits, peeled and cut into ¼ inch thick slices and then halved
2 mangoes, peeled, cored and cut into ½ inch cubes

A few fresh tarragon leaves for garnish

Equipment

Fine mesh sieve, handheld or electric mixer, sharp knives (chef and pairing), whisk

Preparation

Prepare the tarragon cream:
Combine the egg yolks, sugar, honey, water, tarragon, vanilla seeds and salt in a double boiler or a medium shallow bowl set over a simmering pot of water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly until the mixture thickens and appears foamy, glossy, and has tripled in volume, for about 4-5 minutes.

Remove from heat and cover the bowl with plastic wrap. Chill in the refrigerator until cooled. Using a fine mesh sieve, strain the cream to remove any bits of tarragon.

Once cooled, gently fold the whipped cream into the base. Set aside until service.

[Chef’s Note: This cream is actually a variation of a sabayon or a cousin of the light, egg-based Italian dessert zabaglione. The sabayon must not get too hot or boil during cooking or it will become grainy. It should never get so hot that you cannot stick a clean finger in it; but if it begins to feel too hot, remove the bowl briefly from the heat, beating continuously, until the mixture cools slightly, and then return the bowl to the heat and continue cooking. Allow the cream to cool before straining so the tarragon will impart a deeper flavor in the final product. It will keep covered and refrigerated for up to 3 days.]

Prepare the syrup:
Combine the water, sugar and tarragon in a small saucepan over medium heat. Bring to a boil, cover and remove from the heat. Allow the syrup to steep for 10 minutes, and then strain through a fine mesh sieve to remove the tarragon leaves. Chill until ready for use.

[Chef’s Note: This makes slightly more syrup than needed, but you can save the remainder for another use, as this is great in iced teas, other fruit salads or alcoholic beverages.]

Prepare the fruit salad:
In a large mixing bowl, toss the cut fruits with ¼ cup of the syrup. Spoon the fruits into individual bowls, drizzle with the tarragon cream and garnish with fresh tarragon leaves if desired. Enjoy!

Variations

For the timbale version:
Dice all fruits into 1/16 inch cubes and mix with ¼ cup of the syrup. Allow to sit for 10-15 minutes and then strain the mixture to remove some of the extra juices. Tightly pack the fruits into six 2-inch circular ring molds set on individual plates. Place a large spoonful of the tarragon cream on the plate, and using the back of a spoon, drag the cream upwards along the curve of the plate to create an attractive design. Carefully remove the molds from the fruit and serve immediately.

Minted version:
You may substitute mint for the tarragon in this recipe, as well as use white wine instead of water for the syrup or in the cream, or even vary the fruits. Fruits which go well with minted syrup are red and green seedless grapes, pears and Granny Smith apples.

This colorful salad offers a series of contrasts, from smooth and crunchy textures to tart and sweet flavors. To serve it as hors d’oeuvres, serve the fillings in individual endive or radicchio leaves.

4 servings

Ingredients

3 endive heads, sliced crossways
1 radicchio head, torn into bite sized pieces
4 ounces goat cheese, room temperature
4 fresh figs, cut into wedges

For the candied pecans:
¾ cup pecan halves
5 tablespoons honey, divided

½ cup port wine
1 tablespoon extra virgin olive oil

Preparation

Prepare the candied pecans:
Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silpat. Toss the pecan halves with 3 tablespoons of the honey until well coated, and spread them out in a single layer on the baking sheet. Bake for 6-8 minutes until they are glossy and somewhat toasted. Remove from the oven and set aside to cool.

Make the port reduction:
Place the port wine and remaining 2 tablespoons of honey in a small saucepan over medium heat. Reduce by half until the mixture reaches a thick and syrupy consistency.

Toss the sliced endive and the torn radicchio in a bowl with a little of the olive oil and just a little salt and pepper, to taste.

Service

Place a small mound of the endive and radicchio in the center of each serving plate. Place the quartered figs around them and sprinkle with small bits of the softened goat cheese. Drizzle a little of the port reduction around each salad and top with a few candied pecans.

Salads have been a staple of menus for countless years, and we’ve created a vinaigrette that offers an entirely new elegance to the classic meal starter. Slightly sweet and tangy, this sexy vanilla vinaigrette gives life and flavor to a boring salad. You can use this light, refreshing dressing to spruce up any old salad, but we think it perfectly complements our late-summer favorite of fig, feta and pecans.

Makes 3-4 servings

Ingredients

1 vanilla bean, split lengthwise and seeds scraped
¾ cup extra-virgin olive oil
4 tablespoons Champagne vinegar
1 tablespoon hot water
1 ½ tablespoons honey (or to taste)
½ teaspoon dried tarragon
¼ teaspoon salt
fresh ground pepper

Preparation

Place the oil, vanilla bean pods and seeds into a small sauce pan over medium heat. Bring the oil up to a low simmer, and then remove from heat and let stand at least 1 hour to infuse the vanilla flavor. Strain the oil through a fine sieve to remove the vanilla pod (the seeds will remain in the oil). Cool completely.

Combine all ingredients except the oil in a small immersion blender or food processor, pulsing until the mixture is completely blended and smooth. Slowly add the oil while blending until the mixture is completely emulsified. Transfer to a small bowl or squeeze bottle and chill before dressing salad.

[Chef’s Notes: If you can’t find a vanilla bean, feel free to substitute 1 teaspoon of pure vanilla extract. The dressing will keep well refrigerated in a sealed container for 3-4 weeks.]

Equipment

Immersion blender or small food processor
Fine mesh sieve

Service

Build salad as desired, then toss or drizzle with 1-2 tablespoons of vinaigrette.

Recipe and photo by Monica Glass

Dill is the perfect herb for any picnic, we believe. The fresh brightness it adds to cold dishes refreshes in the summer months and helps cool the body. For this crab salad, we prefer not to use mayonnaise, and instead allow the dill and crab to stand on their own. The hint of sweet vinegar makes for a puckery taste, and serving it in artichoke bottoms makes it an easy yet somewhat elegant picnic hors d’oeuvre.

Serves 16 as an hors d’oeuvre; serves 4 as a salad

Ingredients

6 ounces jumbo lump crab meat, picked over to remove any shell bits
1 cucumber, peeled, seeded and sliced to 1/8” thickness
1 red bell pepper, 1/8” dice
2 celery stalks, strings removed and finely diced
3 tablespoons fresh dill, finely chopped
1 teaspoon Dijon mustard
1 tablespoon fine quality extra virgin olive oil
2 tablespoons sweet cider or raspberry vinegar
Juice of 1 lemon
Salt and pepper, to taste
2 15-ounce cans artichoke bottoms

Preparation

Prepare the vegetables:
Peel the cucumber and halve it lengthwise. Using a small spoon, gently remove the seeds and slice thinly into 1/8” slices. Dice the red bell pepper to 1/8” dice, then remove the strings from the celery, cut into lengthwise strips, and dice to 1/8” dice. Finely mince the dill.

Make the salad:
Pick over the crab meat to remove any stray pieces of shell or cartilage. Leave the large lumps intact. In a mixing bowl, whisk together the mustard, olive oil and lemon juice to form an emulsion. Add the diced vegetables and dill and stir to combine. Gently stir in the crab meat, being careful not to further break up the lumps.

At this point you may add a splash or two of the vinegar and mix until the salad reaches the desired consistency. It should be neither too dry nor too wet. Season with salt and pepper, to taste. Place the crab salad in a sealed container and refrigerate until ready to use.

Just prior to serving, open the can of artichoke bottoms and carefully shave off the bottom end of each so the artichoke bottoms sit flat and level.

Service

If serving as an hors d’oeuvre, place one or two heaping tablespoons of the crab salad on each artichoke bottom and garnish with a small sprig of dill. If serving as a plated salad, line the serving plates with lettuce leaves, place the salad on top, and serve immediately with a crusty baguette.

Arepas are eaten in many South American countries at almost every meal. Made of a flat corn cake and eaten plain or filled with cheese and/or a variety of meats, this handheld pita-like treat is perfect for any occasion. In this case, we decided to put a modern summery twist on the Latin American classic by filling it with a lobster salad. Beware, though — eating this can be a messy endeavor! (That just makes it more fun, in our opinion.)

Crispy fennel makes for a great salad.  The licorice taste is a great pairing with the sweetness of the oranges and the tangy sourness of zereshk, which are dried berries much like red currants.  This dish is about texture and the interplay of sweet and tangy flavors.

4 servings

Ingredients

2 large fennel bulbs, sliced very thin
Juice of 1 lemon
1 tablespoon olive oil
3 large oranges, supremed
4 tablespooons zereshk, or dried barberries (see Chef’s Note)
Salt and pepper
Fig Vincotto (see Chef’s Note)
Parsley sprigs, for garnish

[Chef’s Note on ingredients: Zereshk is the Persian name for barberries, a tangy, red berry that grows on thorny shrubs (and often the bane of farmers because of their tenacious root structure). They are similar to red currants, which can be substituted, but it’s worth finding the zereshk, since they have a distinctive sour flavor. They are sold in dry form in Persian and Middle Eastern stores. Vincotto is a thick syrupy vinegar made from the boiled must of grapes that have been dried on the vine and barrel aged for over four years. Again, it’s worth finding the real thing, which is now widely sold in specialty gourmet stores, but a suitable substitute would be a deeply flavored fruited vinegar that you have reduced on the stove until it becomes syrupy.]

Equipment

Mandoline

Preparation

Place the barberries in a bowl and pour in a little of the vincotto to reconstitute.

Supreme the oranges:
Using a sharp knife cut off the top and bottom of the oranges until the flesh is exposed. Next, run the knife down the sides, removing the peel and pith (the white part), exposing all of the flesh. Once the peel has been entirely removed, use the segments as a guide, cutting the segments out of the orange leaving the membrane between them.

Prepare the fennel salad:
Remove the root end and tops of the fennel bulbs. Using a mandoline or a sharp knife, slice the fennel bulbs as thinly as possible. Place the fennel slices in a bowl and toss with the lemon juice and olive oil. Add salt and pepper to taste and toss gently. Marinate at room temperature for ½ an hour to several hours.

Service

When ready to serve, use a slotted spoon to remove the barberries from the vincotto, reserving the vincotto. Mound ¼ of the fennel in a bowl or salad plate, and arrange the orange segments in a circle around the plate. Mound a tablespoon of the barberries in the center of the salad, and drizzle the remaining vincotto over the salad. Garnish with parsley sprigs and serve.

The first bite of this delightfully crisp and light salad will enthrall you with a burst of flavors. The lovely licorice of the fennel and the zesty cilantro make for an unusual combination that wakes up your taste buds.  This salad is a perfect side dish for that picnic in the park.

This simple salad is the perfect start to a romantic meal.  The tanginess of the sherry vinegar and the sweetness of the pears activates the appetite, and the richness of the prosciutto satisfies without taking away from things yet to come.

2 servings

Ingredients

1 medium Anjou pear
1 tablespoons Sherry wine vinegar
1 cup mesclun salad mix
¼ cup chopped walnuts
3 tablespoons olive oil
4 slices prosciutto, chopped
Salt and pepper, to taste

Preparation

Gently toast the walnuts in a dry pan until they start to brown and become lightly fragrant.  Be careful not to burn them.  Remove from heat and cool in a separate bowl.

Peel and core the pear.  Slice as thinly as possible into half-moon-shaped slices.  Toss with sherry vinegar in a bowl to prevent discoloration, then pour off the vinegar into a small mixing bowl.

Whisk olive oil into the sherry vinegar, and season with salt and pepper.  Toss with the greens and half the chopped walnuts to lightly coat.  The salad should be just barely dressed, not dripping with sauce.

Service

Place a small mound of the greens onto each serving plate.  Place several pear slices over the greens in a fan shape.  Sprinkle with the prosciutto and the remaining walnuts.  Serve immediately.

Recipe by Mark Tafoya

This marvelous, easy vinaigrette can be used for salads or as an accompaniment to grilled beef, shrimp, pork, or foie gras.

Makes 2-3 servings

Ingredients

1 teaspoon coffee, very finely ground
½ teaspoon salt
1 teaspoon sugar
½ teaspoon freshly ground pepper
¼ cup sherry wine vinegar (vinagre de jerez)
½ cup extra virgin olive oil

Preparation

Combine dry ingredients and vinegar in a non-reactive mixing bowl. Slowly whisk in olive oil until well incorporated. Store in refrigerator until ready to serve (keeps for up to one week).

Recipe by Melissa De Leon Douglass