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Burrata and Stone Fruit Salad

Posted on by The Olive Oil Hunter

This dish is delicious any time of day—from breakfast to dessert. I love to mix different varieties of the same fruit, such as yellow, red, and purple plums, and white and yellow peaches, but most important is to buy local for the sweetest, freshest fruits.

Ingredients

For the dressing:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey, preferably a variety local to your area
  • 1 tablespoon balsamic vinegar of Modena

For the salad:

  • 2 plums
  • 2 peaches
  • 4 apricots
  • 1/4 lemon 
  • 1 fresh burrata
  • Fresh thyme, oregano, or basil leaves
  • Black pepper

Directions

Step 1

Make the dressing by whisking together the oil, honey, and balsamic; set aside.

Step 2

For the salad, halve the fruit, remove the pits (the “stones”), and slice into wedges. Place in a large bowl and squeeze on the juice from the lemon.

Step 3

To compose the salad, cut the burrata in half and center a half on each of two plates. Arrange the fruit around the cheese and drizzle with the dressing. Top with fresh herbs and a few twists of black pepper from your grinder.

Yields 2 servings

Chinese Eggplant with Tangy Garlic Sauce

Posted on by Katie Partridge

I particularly love the sauce for the eggplant—try it on chicken, pork, and Asian noodles, too. A common misconception is that olive oil is too flavorful for Asian cooking, but that myth was dispelled some time ago by Melissa Wong, a great friend of the Fresh-Pressed Olive Oil Club and a consummate foodie. You’ll read more about Melissa in the Pressing Report that comes with our next quarterly shipment of olive oils—she’s the force behind one of my amazing Australian selections. If you’re not currently a member of the Club, please click here to join now, so you don’t miss my sumptuous trio of Oz oils in September.

Ingredients

For the sauce:

  • 2 teaspoons cornstarch 
  • 1 tablespoon extra virgin olive oil 
  • 1-1/2 teaspoons finely minced garlic
  • 1 teaspoon finely minced ginger
  • 1/4 cup rice wine vinegar
  • 1/4 cup white sugar
  • 1/4 cup water
  • 1/2 teaspoon dried red chili flakes, more to taste
  • 2 teaspoons low-sodium soy sauce 

For the eggplant:

  • 2 small purple or white Chinese eggplant (about 8 ounces), sliced into 1/2-inch discs
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 2 scallions, thinly sliced

Directions

Step 1

Make the sauce: In a small dish, dissolve the cornstarch in 1 tablespoon water; set aside. Heat a saucepan over medium heat. When hot, add the olive oil, garlic, and ginger, and cook until the aromatics soften. Add in the rice wine vinegar, sugar, water, chili flakes, and soy sauce. Bring it to a boil, stirring constantly. Add in the cornstarch mixture and cook for 1 to 2 minutes more until the sauce thickens. Remove from the heat. 

Step 2

Make the eggplant: To extract excess water, place the eggplant discs in a colander set over a bowl and toss with the salt. After 15 minutes, rinse with cold water, then pat dry with paper towels.

Step 3

Heat a large skillet or flat-bottom wok. Coat the eggplant discs with the cornstarch. When the pan is hot, add the olive oil, garlic, and ginger and cook until the aromatics soften (don’t let them burn). Add the eggplant in a single layer and cook undisturbed for 5 minutes, then flip and continue cooking until brown on both sides. 

Step 4

Transfer the eggplant to a serving bowl and top with 1/2 cup sauce; serve the rest separately.

Yields 4 servings

Tropical Shrimp Salad

Posted on by The Olive Oil Hunter

This shrimp salad refresh uses a light vinaigrette to bring out the flavors of the shellfish as well as the mango and avocado. For ease, zest the citrus fruits before juicing them.

Ingredients

For the vinaigrette:

  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 2 tablespoons lime zest
  • 1/4 cup fresh lime juice
  • 2 teaspoons honey
  • 1 teaspoon low-sodium soy sauce
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon finely chopped fresh cilantro or flat-leaf parsley

For the salad:

  • 1 pound jumbo or extra-large shrimp, preferably wild caught, peeled and deveined if needed
  • 1 large ripe mango, diced
  • 1 large ripe avocado, diced
  • 12 cherry tomatoes, halved
  • 6 cups mixed lettuces such as arugula, radicchio, and green leaf, rough chopped

Directions

Step 1

Boil the shrimp in a large pot of salted water until they turn pink, 3 to 5 minutes; drain and set aside to cool.

Step 2

In a small bowl, whisk together the zests, juices, honey, and soy sauce. Keep whisking as you drizzle in the olive oil. Fold in the cilantro or parsley.

Step 3

In a large bowl, combine the shrimp, mango, avocado, and tomatoes. Drizzle on half the vinaigrette and toss gently. 

Step 4

Divide the lettuces among four plates and top with equal amounts of the shrimp mixture. Pass the rest of the vinaigrette separately.

Yields 4 servings

Caprese Bites

Posted on by The Olive Oil Hunter

Baked summer squash strips are perfect for making finger food roll-ups. For this recipe, I’m filling them with the ingredients of a classic Caprese salad, one of my favorite seasonal dishes. Try to choose squash that are the same thickness from tip to base.

Ingredients

  • Two 6- or 7-inch yellow summer squash or zucchinis
  • Extra virgin olive oil 
  • Coarse sea salt
  • 8 ounces fresh mozzarella
  • 12 cherry tomatoes, more as needed, halved
  • Basil leaves, to taste
  • Garlic chives (optional)
  • Balsamic vinegar of Modena
  • Freshly ground black pepper, to taste

Directions

Step 1

Preheat your oven to 375°F. Use the straight blade of a box grater or a mandoline to slice the squash into lengths about 1/8-inch thick. Each squash should yield about 8 slices.

Step 2

Arrange the squash slices on a rimmed sheet pan lined with parchment paper and lightly brush with olive oil, then sprinkle with salt. Bake for about 15 minutes until soft but not browned. Remove the pan from the oven and let cool.

Step 3

Cut the mozzarella into thin lengths; they should be about the width of each squash slice and a third as long. Center a piece of mozzarella on a squash length, top with a cherry tomato half, pressing it in to anchor it, and then with a basil leaf. Roll up the squash and tie it with a chive or secure it with a toothpick. Arrange the bites on a serving dish and drizzle with balsamic and more olive oil. Sprinkle on salt and black pepper to taste.

Yields 4 to 8 servings