{"id":9197,"date":"2020-01-23T23:21:13","date_gmt":"2020-01-23T23:21:13","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9197"},"modified":"2023-04-07T12:50:01","modified_gmt":"2023-04-07T12:50:01","slug":"il-senza-glutine-dal-mondo-insalata-dominicana","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/il-senza-glutine-dal-mondo-insalata-dominicana\/","title":{"rendered":"Gluten-free from the world: Dominican salad"},"content":{"rendered":"

I promised you that I would return from my Caribbean holiday with some new recipes! Here is the Dominican Salad<\/strong>, a gluten free proposal from another part of the world. In fact, our holiday diet relied almost exclusively on vegetables and fruit, perfect companions in high temperatures, and the ‘winter ingredients\u2019 in hot countries are much more similar to the produce we can get in summer here in Italy.<\/p>\n

In this Dominican Salad<\/strong> (which I prepared several times in the kitchens that hosted us on our trip to the Dominican Republic), the ingredients are available practically all year round even in Italy, except for the cherry tomatoes that I bought out of season even though they come from the greenhouses of our Sicily.<\/p>\n

One aspect that struck me in Dominican salads was the presence in large quantities of red onion<\/strong> , and I was especially surprised that it was very sweet and did not leave the characteristic smell in the mouth that we are familiar with and which is certainly a deterrent to its consumption when raw, at least for those who, like me, love it in all ways.<\/p>\n

Here, then, is a way to eat the onion almost raw, but treated in such a way as to remove the essential oils<\/strong> that cause the smell to remain once eaten: blanch it three times in boiling water, each time clean water, for a few seconds and you’re done. Of course, you will taste the intensity of its flavour a bit less, but you will be able to enjoy it without worrying too much about social life!<\/p>\n

Furthermore, in our suitcase we still had a packet of gluten-free taco shells purchased from one of the rare supermarkets we found on the way on our travels, which was an invaluable accompaniment to the salad that nicely solved a fog-shrouded dinner with a touch of nostalgia for the turquoise colour.<\/p>\n

Dominican salad <\/strong><\/span><\/h1>\n

9.3g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n

without taco shells<\/strong><\/span><\/h1>\n

Ingredients<\/strong><\/span><\/h2>\n