Simply Allergy-Free by Elizabeth Gordon

Author:Elizabeth Gordon [GORDON, ELIZABETH]
Language: eng
Format: epub
ISBN: 9780762795444
Publisher: Lyons Press

1. Place the tomatoes, cucumber, pepper, red onion, and parsley in a large serving bowl and toss to evenly distribute the vegetables.

2. In a small bowl, whisk together the lemon juice, olive oil, salt, and sugar to create a vinaigrette and pour it over the salad. Toss to combine.

3. Serve immediately.

Note: To make this taste even more like traditional gazpacho, swap sherry vinegar for the lemon juice.

Grilled Asparagus

When I was a kid, my parents always grew asparagus in the garden, and I dreaded the day that they actually harvested it and made us eat it. Then sometime in my twenties, I stopped dreading asparagus and put it into frequent rotation on my weekly menu. I think what changed for me is that I started grilling rather than boiling it, and the little bit of char and added crispiness made me fall in love with this green vegetable. This grilled asparagus tastes especially good drizzled with my Simple Vinaigrette (p. 125). If you do not have a grill, do not despair: This is equally easy to make with a very hot stove-top grill pan.

SERVES 4

2 pounds washed asparagus

1 tablespoon olive oil

½ teaspoon salt

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