To honor Celiac Disease Awareness Month, Dare Foods invited us to sample and experiment with their gluten-free; cracker varieties;– Breton Gluten Free Original with Flax and Breton Gluten Free Herb and Garlic. Not that I’m a gluten-free cracker connoisseur by any means, but I did find these varieties to be light, buttery in taste, and crisp in texture.
Last week, Elizabeth and I gave a rockin’ presentation on branding and social media to a group of dietitians and afterwards we celebrated with local brews and eats for lunch at Armsby Abbey. The food was delicious – of course, we shared plates so that we could try a little bit of everything that struck our fancy – homemade hummus, roasted veggie focaccia, chipotle sweet potato soup, and fennel salad.
The fennel salad was topped off with the perfect crunch – some toasted breadcrumbs. I’m usually not one to jump on the crouton bandwagon so these toasted breadcrumbs were a welcome substitute for that desired little crunch. And cue the a-ha moment. Immediate inspiration for my recipe using Breton’s Gluten Free Original with Flax crackers. I knew I wanted to toast these babies to create the ultimate salad topper.Print
for the salad:
- 1 bulb fennel, halved and cut into 1/2 inch wedges
- 2 tbsp extra virgin olive oil, divided
- 1/8tsp sea salt
- 1/8tsp freshly ground black pepper
- 16 Breton Gluten Free Original with Flax crackers (1/2 sleeve)
- 1 bunch arugula (roughly 4 cups)
- 1/4c shaved pecorino romano
- fennel fronds, for garnish
for the dressing:
- Juice of one lemon (2 tbsp)
- 1/4c extra virgin olive oil
- 1/8tsp of sea salt
- 1/8tsp of freshly ground black pepper
- Preheat oven to 450 degrees and line baking sheet with parchment paper. Toss fennel with 1 tbsp oil, salt, and pepper, and place onto baking sheet in a single layer. Bake for 13-15 minutes, or until fennel is caramelized. Let fennel cool to room temperature.
- Add the Breton Gluten Free Original with Flax crackers to a food processor and pulse until fine crumbs are formed (yield: roughly 3/4 cup crumbs). Heat remaining 1 tbsp oil in a medium saucepan on medium heat. Add crumbs and stir frequently until crumbs are golden brown and crispy, about 5-7 minutes.
- Meanwhile, add arugula, fennel, and cheese to a large bowl. Add dressing and toss to combine. Before serving, top with breadcrumbs and fennel fronds for garnish.
For more gluten free menu ideas check out the recipes below:
Click on the link below for more gluten-free culinary inspiration using Breton’s gluten-free crackers.
I’m a nutrition coach and yoga teacher helping people to learn to love food again. I love cooking, taking pictures of my food and traveling around the world. Follow my blog for delicious, seasonal vegetarian recipes and simple strategies to bring more yoga and mindfulness into your life. And check out my e-book to learn how to improve your health through nutrition and yoga. Show me what deliciousness you make! Tag me @karalydonRD on Instagram.