You know by now that I could talk about food and cooking all day so I want to obsess over two of these ingredients real quick. I know, I’m strange, just bear with me…
Almond milk cheese: I can eat a little regular cheese on occasion when I feel I can deal with the digestive and skin problems (which isn’t often – ok, I should probably never eat it but I’m only human) but I’ve been using Kite Hill almond milk cheese on everything lately. So far I’ve tried the original and the truffle dill and chive flavor (used in this recipe) and they’re both delicious! I’m actually working on using it in another recipe. Stay tuned! Of course, you can use whatever type of cheese you prefer or just skip it all together.
***Note: I just read on their website (6/11/2015) that the herbs in the cheeses could possibly be cross contaminated with other crops so if you’re as sensitive to gluten as I am, you may want to opt for one of their cheeses without herbs. I didn’t have any problems eating this but I will only be buying their “definitely gluten free” cheeses for now. For me personally, “shared equipment” doesn’t necessarily mean I will get sick…it’s more of a russian roulette situation. I should have checked their site before buying but I love seeing companies like this who are honest and straightforward about their ingredients as well as educated on what can be considered gluten free or not.***
Spicy pickled asparagus: I have a love for all things tangy, spicy, pickled, or fermented. Kombucha, sauerkraut, pickled eggs, kimchi, vinegar, salt and vinegar chips ;) , and apparently asparagus. Strangely, pickles fall toward the bottom of my favorite list. I had seen a few pickled foods at the store I had never tried before but could never figure out if they were safe for me to eat like pickled okra and green beans. I found a jar of asparagus that was definitely gluten free with pretty clean ingredients so I grabbed it and fell in love. The brine had so much flavor in it that I had to figure out a way to use it so I turned it into a vinaigrette. But enough about asparagus! Have you ever had pickled eggs? I bought a jar of pickled mustard eggs last year and I’ve been wanting more ever since then. I wouldn’t have a clue how to make them or where to buy them around here. I think I’ve seen pickled beet eggs somewhere but that just doesn’t sound as fun.
- 2 romaine lettuce hearts
- 3 stalks of kale
- 1 jar of spicy pickled asparagus (about 18 spears)
- ⅓ C brine from asparagus
- ⅓ C olive oil
- 3 oz cheese, crumbled (I used Kite Hill Truffle Dill & Chive flavor)
- ⅓ C dried cranberries
- ½ red onion, sliced
- ¼ C pepperoncini, sliced
- ¼ tsp pepper
- Use a lettuce knife or tear the romaine and kale into bite sized pieces and place in a large salad bowl.
- Top lettuce with onion, pepperoncini, cranberries, and cheese. Toss to incorporate all the ingredients evenly.
- Using a blender bottle or a bowl and whisk, whisk together the oil, brine, and pepper.
- Top each individual salad portion with the dressing and a few stalks of asparagus.
- Eat your veggies!