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Asian Mushroom Salad with Ginger Tamari Vinaigrette

Posted on by The Olive Oil Hunter

Many home cooks use tamari and soy sauce interchangeably. While similar, production methods differ. Tamari, judged to be richer-tasting and more refined, is made with fermented soybeans while soy sauce is made from soybeans and wheat and is perceived as saltier.

Ingredients

For the mushrooms:

  • 2 pounds mixed mushrooms, such as oyster, king, cremini, maitake, shiitake, portobello, or others
  • Extra virgin olive oil
  • Coarse salt and freshly ground black pepper

For the vinaigrette and for serving:

  • 1 1/2 tablespoons tamari or soy sauce
  • 2 teaspoons peeled and grated fresh ginger
  • 1 clove garlic, peeled and coarsely chopped
  • 2 tablespoons rice vinegar
  • 1/3 cup extra virgin olive oil
  • 5 cups mixed salad greens, such as baby lettuces or baby kale
  • 2 scallions, trimmed, white and green parts sliced thinly on a diagonal Toasted sesame seeds, for garnish (optional; black, white, or a mix)

Directions

Step 1

Wipe the mushrooms clean, trim, and cut into quarters or bite-size pieces. Transfer to a mixing bowl. Drizzle the mushrooms with olive oil and season lightly with salt; stir gently to coat evenly. Heat a large skillet over medium-high heat. Tip the mushrooms into the pan, working in batches if necessary. Sauté, stirring occasionally, until the mushrooms are nicely browned and have
given up their liquid. Let cool.

Step 2

In a blender or small food processor, combine the tamari, ginger, garlic, and rice vinegar. Pulse until the mixture is well blended. With the machine running, slowly add the olive oil and process until the mixture is emulsified.

Step 3

Dress the greens lightly with the vinaigrette and make a bed in the bottom of a shallow bowl. Lightly dress the mushrooms (still in the skillet) with some of the remaining vinaigrette and arrange on top of the greens. Sprinkle with scallions, and if desired, sesame seeds.

Serves 4

Salmon Rissoles with Mango Aioli

Posted on by The Olive Oil Hunter

Rissoles are little patties of minced meat or fish popular in Australia. Though often grilled, they’re smaller than burgers—and never served on a bun—and loaded with veggies, herbs, and spices. Salmon rissoles often feature tinned fish, but using fresh salmon is a winner, and the flesh is easy to mince with a sharp knife (skip the food processor because it will quickly create a paste instead of a mince).

Ingredients

For the mango aioli:

  • 4 medium garlic cloves, peeled and minced
  • 1/2 cup best-quality mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 4 ounces diced mango
  • Zest of 1 lime
  • 1 tablespoon lime juice

For the rissoles:

  • 8 ounces red-skinned potatoes, quartered and steamed until tender
  • 8 ounces fresh salmon, such as sockeye
  • 1/4 cup chopped fresh flat-leaf parsley
  • 7 tablespoons extra virgin olive oil, divided use
  • 4 ounces onion, peeled, finely chopped
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 large egg
  • 1 cup panko or fresh breadcrumbs

Directions

Step 1

Make the aioli: Add all the ingredients to a food processor or use a stick blender to purée them until smooth. Cover and refrigerate until needed.

Step 2

Cut the cooked potatoes into a fine dice and place in a large bowl. Use a sharp knife to skin the fillet, then mince the flesh. Add the salmon to the bowl along with the parsley, 3 tablespoons olive oil, the onions, salt, pepper, and egg. Mix thoroughly and form into 3-inch patties. Put the panko into a pie plate and set it next to your stovetop along with the patties.

Step 3

One by one, coat the rissoles with the panko. Heat a large skillet and, when hot, add the rest of the olive oil. Add the rissoles to the pan in a single layer. Sauté until crispy, about 5 minutes on each side. When serving, pass the aioli separately.

Serves 4

Orange-Raspberry Muffins

Posted on by The Olive Oil Hunter

The combination of olive oil and almond flour creates a tender crumb that rivals any flour-based batter and a muffin that’s infinitely more nutritious. I like to use “tulip-shaped” cupcake liners because you can fill them right up to the level of your baking tin for very tall muffins. Also, topping the batter with berries after filling the liners helps keep the fruit from falling to the bottom. 

Ingredients

  • 3 cups almond flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup sugar, divided use 
  • Freshly grated zest of 1 large orange
  • 1/2 cup fresh orange juice
  • 6 eggs, separated
  • 1 tablespoon vanilla paste
  • 1 cup raspberries

Directions

Step 1

Preheat your oven to 350°F. Place tulip-shaped cupcake liners in the cups of a 12-muffin tin; set aside.

Step 2

In a large bowl, sift together the almond flour, baking powder, and salt. In a separate bowl, whisk together the olive oil, 1/4 cup sugar, orange zest and juice, egg yolks, and vanilla. Fold in the flour mixture.

Step 3

In a very large bowl or the bowl of a stand mixer, beat the egg whites on a low speed to break them up, about a minute. Once they start to foam, increase the speed to high and add the remaining sugar. Whip until the whites form stiff peaks, then use a large spatula to gently fold them into the almond flour mixture in 3 or 4 batches, rotating your mixing bowl as you move your spatula from the center out to the sides. Don’t overmix to avoid deflating the batter—a few streaks of whites are OK.

Step 4

Use a large ice cream scoop to fill the paper liners up to the level of your baking tin. Top with equal amounts of berries. Bake the muffins for 30 to 40 minutes, until the tip of a sharp knife comes out clean. Serve warm or at room temperature.

Yields 12 muffins

Rainbow Slaw 

Posted on by The Olive Oil Hunter

Move over, mayo! A tangy vinaigrette is a great way to dress a slaw. And what a slaw this is—a colorful feast of fresh veggies enhanced with barley, an ancient grain that’s more versatile than you may think (see “Healthy Ingredient Spotlight” and “For Your Best Health” in this week’s newsletter).

Ingredients

  • 3/4 cup uncooked hulled barley 
  • 3 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey 
  • 1/4 cup chopped shallots
  • 4 tablespoons extra virgin olive oil
  • 1 pound head green cabbage, cored
  • 1/2 pound head red cabbage, cored
  • 1/2 pound Brussels sprouts, trimmed
  • 2 yellow or red bell peppers, stems and ribs removed
  • 1 red onion, trimmed
  • 3 large carrots, scrubbed and peeled, if needed
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh dill, finely chopped 
  • Coarse sea salt, to taste
  • Freshly ground black pepper to taste

Directions

Step 1

Prepare the barley according to package directions and set aside to cool. Make the vinaigrette by whisking together the vinegar, mustard, honey, and shallots. Slowly drizzle in the olive oil, whisking until the vinaigrette has emulsified. 

Step 2

Grate all the vegetables by hand or machine and toss thoroughly in a very large glass mixing bowl along with the herbs. Add the vinaigrette and toss well again. Taste and add more vinegar, if desired, along with salt and pepper. Serve at room temperature but refrigerate any leftovers.

Yields 10 servings