(Ray)
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169Butter Lettuce Salad
with Caper Dressing
•Soy-free •Dairy-free •Nut-freeI love salads of simple greens tossed with a delicious dressing. Feel free to dress
this salad up with additional veggies, if you like.In a small bowl, whisk together the garlic, Dijon, and vinegar. Add the olive
oil and whisk until incorporated. Stir in the capers, and season to taste with
salt and pepper. Toss the desired amount of dressing with the lettuce and
serve.Yield: 6 servings
Chef’s Tip
Capers are salty, so be mindful of the amount of salt you add to the
dressing—you may need less than you think.Sweet Tea Mint Julep
•Soy-free •Dairy-free •Nut-freeTwo Southern classics combine here into one perfect cocktail. True sweet-tea connoisseurs
debate which kind of tea to use. I think Lipton or Luzianne both work great.To make the sweet tea: Combine the tea bags with the boiling water. Let
steep for 10 minutes. Add the sugar and stir to dissolve. Remove the tea
bags and chill.
To make the mint julep: Put the crushed ice into a cocktail shaker along
with the mint, bourbon, and ¼ cup (60 ml) of the sweet tea. Shake to chill
and bring out the flavor of the mint. Pour the drink along with the crushed
ice into a tall glass and serve with a straw.Yield: 1 serving
Chef’s Tip
Feel free to double the recipe for the sweet tea to offer to guests who
choose not to have a cocktail.Acknowledgments
Many thanks to the team at Fair Winds for another book I can be proud of. Thank you to
my agent, Marilyn Allen, for your continued guidance. Gratitude to Theresa Raffetto for
working so hard to do the photos for this book on my turf; your work is beautiful. Thanks to
Jessica Gorman and Deborah Williams for your gorgeous styling. Thanks to Dara Lyubinsky
and Regina Hilton for your expertise. Thanks to David Youdovin and Jessica Levine for your
support and open arms.
Jen Siemon, what would I do without you? Thank you, thank you, thank you for your
talent, your time, and your incredible friendship. Thanks to Whitney Houser for your
support while I wrote this book, and for taking such big bites that let me know when
I finally got a recipe right. To Gerard Dupin, Chris Gushard, Wayne Gushard, Virginia
Hinrichsen, Rachel Weaver, Peter Dupin, and the rest of my family, thank you for the love
and support that keeps me going!about the author
Olivia Dupin is a private chef, recipe developer, and consultant. Since being diagnosed with
celiac disease in 2009, she has been committed to creating simple, delicious, gluten-free
recipes so that those with restrictions can still enjoy the foods they love.
Olivia is a graduate of the Culinary Institute of America and has worked as a private
chef to clients such as professional baseball player Mark Teixeira of the New York Yankees
and comedian and television star Jerry Seinfeld.
Olivia maintains a recipe blog dedicated to simple, home-style, gluten-free recipes
at www.livglutenfree.com. She lives, cooks, and writes in Jersey City, New Jersey.(Ray)
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