Fresh-Pressed Olive Oil Club
Explore Recipes Page 108

Spinach and Strawberry Salad with Bacon

Posted on by The Olive Oil Hunter

My wife, Meghan, and I enjoyed this simple salad on the first day of our first Chilean olive oil expedition, and we recreated it as soon as we returned home. For an equally delicious variation, substitute blueberries and chopped walnuts for the strawberries and almonds.

Ingredients

  • 6 strips thick-cut bacon, diced
  • 10 ounces fresh spinach, sliced into thin strips
  • 1 quart ripe strawberries, hulled and sliced
  • 1/2 cup extra virgin olive oil
  • Juice of one lemon
  • 1 teaspoon honey or more to taste
  • Coarse kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup sliced almonds

Directions

Step 1

Place the bacon in a cold skillet and bring the heat to medium. Cook the bacon until the fat is rendered and the bacon is crisp, 6 to 8 minutes. Drain the bacon on paper towels and set aside. Arrange the spinach and strawberries in a large serving bowl.

Step 2

Make the dressing: Combine the olive oil, lemon juice, honey, and salt and pepper in a small bowl. Whisk to mix. Taste and add more honey or salt or pepper as needed. Just before serving, drizzle the dressing over the salad, tossing gently to mix. Top with the reserved bacon and the almonds.

Yields 4 servings.

Wine-Braised Potatoes with Garlic and Chiles

Posted on by The Olive Oil Hunter

The humble potato, a native of South America, takes on a sophisticated persona in this satisfying dish.

Ingredients

  • 2 pounds Yukon gold or red potatoes, peeled and cut into 1- to 1 1/2-inch chunks
  • 2 medium garlic cloves, peeled and minced
  • 1 bay leaf
  • 1/2 teaspoon hot red pepper flakes
  • 1 1/4 teaspoons merquén or smoked paprika
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 small Spanish onion, peeled and finely chopped
  • 3/4 cup dry white wine, preferably Chilean
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup lightly packed fresh flat-leaf parsley, chopped

Directions

Step 1

In a medium bowl, toss the potatoes with the garlic, bay leaf, hot red pepper, paprika, 1/4 teaspoon salt, and 1/2 teaspoon black pepper.

Step 2

In a large saucepan over medium heat, warm the olive oil until shimmering. Add the onion and 1/2 teaspoon of salt, then cook, stirring occasionally, until fully softened, 7 to 10 minutes. Stir in the potato mixture, then add the wine and broth. Bring to a boil over medium-high heat, then cover. Reduce the heat to medium and simmer, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 30 minutes.

Step 3

Uncover and continue to cook, now stirring more often and adjusting the heat to maintain a gentle simmer, until the liquid has thickened and lightly coats the potatoes, about 7 minutes. Remove from the heat. Cover and let stand for about 5 minutes. Remove and discard the bay leaf and stir in the parsley. Taste and season with salt and black pepper. Note: Don’t stir the potatoes too vigorously or they’ll break apart and make the sauce gluey. Also, don’t reduce the sauce too far; as the potatoes sit off heat, they’ll continue to absorb the sauce.

Serves 4 — Recipe adapted from 177milkstreet.com

Celery and Greens Salad with Lemony Vinaigrette

Posted on by The Olive Oil Hunter

Celery, usually a wan understudy on a platter of crudités or a bit player in soups, takes on a starring role in this refreshing salad. A rather strong-flavored vegetable, it really benefits from a short soak in olive oil and lemon juice.

Ingredients

  • Zest and juice of 1 lemon (preferably Meyer) or lime
  • 3 tablespoons extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 10 medium celery stalks, strings removed, thinly sliced on the diagonal (about 4 cups)
  • 2 cups lightly packed fresh flat-leaf parsley leaves, torn if large
  • 1 medium head frisée, chicory, or escarole, cored and torn into bite-size pieces
  • 1/2 cup hazelnuts or walnuts, toasted and finely chopped

Directions

In a large bowl, whisk together the zest and juice as well as the olive oil, then season with salt and pepper. Add the celery and toss, then let the mixture stand for 10 minutes. Add the parsley, frisée, and nuts, then toss again. Season to taste with salt and pepper.

Serves 4 — Recipe from 177milkstreet.com

Frittata with Arugula

Posted on by The Olive Oil Hunter

This infinitely customizable recipe is good for breakfast, lunch, or dinner—warm or at room temperature. The following version is vegetarian, but you can add cooked sausage, diced ham, or crispy bacon to the mix. Serve with toasted country-style bread if you’re not watching your carbs.

Ingredients

  • 5 ounces fresh baby arugula (about 4 big handfuls), washed and dried
  • 2 tablespoons white or red wine vinegar
  • 1/4 cup extra virgin olive oil, plus extra for oiling the pie plate and for drizzling
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 cup grated mozzarella or Monterey Jack, divided use
  • 1 scallion, trimmed, white and green parts thinly sliced
  • 1/2 red bell pepper, stemmed, seeded, and diced
  • 6 large eggs, beaten

Directions

Step 1

Preheat the oven to 350°F.

Step 2

Place the arugula in a medium mixing bowl and fluff with your fingers. Add the vinegar and 1/4 cup of extra virgin olive oil; toss gently to mix. Season lightly with salt and pepper and toss again. Set aside.

Step 3

Oil a 9-inch glass pie plate with olive oil. Scatter 3/4 cup of the cheese evenly over the bottom of the pie plate. Top with the scallions and bell pepper. Slowly pour the eggs over the vegetables and cheese.

Step 4

Bake the frittata until the eggs are just set and have begun to pull away from the sides of the pie plate, about 25 minutes. Sprinkle the remainder of the cheese evenly over the top of the frittata; the heat
from the eggs will melt it. Let the frittata rest for 5 to 7 minutes before cutting into 6 wedges.

Step 5

To serve, place a wedge of frittata on each plate; pile some of the arugula salad on the side Serve extra virgin olive oil on the side for drizzling.

Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club