Simple Salads

I find the fewer ingredients in recipes the less chance this allergic foodie will get sick. My general rule is less than ten ingredients.  So I was thrilled when my friend Susan brought over a simple salad to this weekend’s outdoor barbecue. It was the perfect accompaniment to grass-fed steak on the grill and organic potatoes pan-fried in olive oil.  Add some good wine and wonderful conversation, and it was the perfect way to spend an August evening.

Simple Salad

Susan’s Simple Salad

1 large head of romaine lettuce, torn into bite-size pieces
2 TBSP 100 percent extra virgin olive oil (see my past post on olive oil)
2 ½ TBSP fresh lemon juice
1 shallot, minced
1 TSP Dijon mustard (I like Annie’s Organic)
I bunch fresh chives, cut into 1 ½-inch pieces
Salt and pepper
Optional: 1 cup crumbled blue cheese, gorgonzola, or goat cheese

Place lettuce in large bowl. Whisk oil, lemon juice, shallot and mustard in small bowl to blend. Add salt and pepper to taste. Mix in chives. Drizzle the dressing over lettuce and toss to coat. Add cheese, if desired. Serves 4.

Grilled Romaine

The other simple salad I’ve been making a lot this summer is grilled romaine hearts with tomatoes and bacon.

An Allergic Foodie’s Grilled Romaine Hearts

1 organic baby romaine heart per serving
100 percent extra virgin olive oil
Salt and pepper
Balsamic vinegar
Organic Campari tomatoes, sliced
Gluten-free bacon (such as Coleman Natural, Applegate, Boar’s Head, or Beeler’s)
Optional: 1 cup crumbled blue cheese, gorgonzola, or goat cheese

Take a cooking brush and brush olive oil all over romaine. Place on med-high grill and cook for two to three minutes, until the leaves are slightly brown. Remove and add tomatoes and crumbled bacon. Drizzle with balsamic vinegar and season with salt and pepper. Add cheese, if desired.  Susan’s Simple Salad dressing, above, would also be delicious on grilled romaine.

For more allergy-friendly salads, follow my Pinterest board, Queen of Salad.

If you have an easy-to-make salad that’s allergy-free, add your recipe or a link below.

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