Tag Archives: gluten free recipes

Asian Fresh Lychee Salsa

Asian Fresh Lychee Salsa
This small fruit (originally from Asia) once peeled, contains a delicate sweet, white fleshed, grape like fruit. Although the inner fruit can be dried (like a raisin), the hard pit (seed) is somewhat toxic and should not be consumed.
Write a review
  1. 3 Tbsp. Red Radish, finely chopped
  2. 2 Tbsp. Fresh Daikon, finely chopped
  3. 1 Tbsp. Cilantro, chopped
  4. 1/2 cup Lychees, pitted, chopped
  5. 1 tsp. Fresh Basil (Opal if possible)
  6. 2 Tbsp. Fresh Jicama, finely chopped
  7. 2 Tbsp. Sweet Onion or Red Onion
  8. 2 Tbsp. Cucumber, peeled, minced
  9. 1/2 tsp. Toasted Sesame Oil
  10. 2 Tbsp. Lime Juice, fresh
  11. 2 Tbsp. Rice Wine Vinegar
  12. 2 tsp. Jalapeno Pepper, minced
  13. 2 Tbsp. Olive Oil
  14. To Taste - Kosher Salt
  1. Combine the radish, daikon, cilantro, lychee, basil, jicama, onion and cucumber in a medium bowl.
  2. In a small bowl, mix the remaining salsa ingredients to make a dressing.
  3. Combine the dressing with the vegetable mixture. Taste and adjust the seasonings.
  4. Cover and refrigerate.
  5. Serve.
  1. Yields 1 1/2 cups.
Nino Salvaggio https://www.ninosalvaggio.com/

Arugula, Orange and Fennel Salad

Arugula, Orange and Fennel Salad
Serves 6
The pleasant sourness of fresh arugula, the sweetness of oranges, and the hint of licorice in fresh fennel are perfect partners for this classic vinaigrette. A good choice for a summer appetizer.
Write a review
  1. 1 Fennel Bulb, shaved fine
  2. 1 Red Onion, medium, sliced fine
  3. 2 cups Orange Segments, fresh
  4. 6 bunches Fresh Arugula, trimmed & torn
  5. 3/4 cup Slivered Almonds, toasted
  6. 1/2 cup Red Bell Pepper, julienned
  7. 1/4 cup Red Wine Vinegar
  8. 1 cup Extra Virgin Olive Oil
  9. 1 Tbsp. Dijon Mustard
  10. 1 tsp. Kosher Salt
  11. 1 tsp. Light Brown Sugar
  12. 1/2 tsp. Ground Black Pepper
  1. Trim off stem and bottom ½ inch of fresh fennel bulb, cut in half through the core and shave very finely.
  2. Place in a mixing bowl with red onion, orange segments, arugula, almonds and red bell pepper.
  3. In a separate bowl, whisk together vinegar, olive oil, mustard, salt, sugar and black pepper and pour this dressing over salad mixture.
  4. Toss, chill and serve.
Nino Salvaggio https://www.ninosalvaggio.com/