Fresh-Pressed Olive Oil Club
Explore Recipes Page 39

Taste of Summer Salad

Posted on by The Olive Oil Hunter

The perfect summer salad has seasonal ingredients that can be enjoyed whole, or as is, no cooking required. I love a blend of sweet and savory ingredients, like juicy peaches and slightly bitter greens. This dish takes just a few minutes to put together but offers exquisite flavors and textures in every bite. Get creative if the exact ingredients aren’t available at your famers’ market—nectarines, cantaloupe, or honeydew chunks are excellent swaps for the peaches, and walnuts or pine nuts can sit in for the pistachios. 

Ingredients

  • 4 cups mixed lettuces
  • 8 ounces whole burrata or four 2-ounce minis
  • 4 ripe peaches
  • 4 ounces shelled pistachios
  • Extra virgin olive oil, to taste
  • Balsamic vinegar of Modena, to taste
  • Freshly ground black pepper, to taste

Directions

Arrange equal amounts of the lettuce on four dishes. If using a whole burrata, cut it into four equal slices or wedges and arrange on top of the greens; if using minis, center a whole one on the greens. Slice the peaches (leave the skins on) and fan out the sections. Top with the pistachios and liberally drizzle with olive oil. Sprinkle on a few drops of the balsamic and some black pepper.

Yields 4 servings

Herb-Crusted Grilled Salmon

Posted on by The Olive Oil Hunter

In a hurry for dinner? This fresh herb crust takes just a few minutes to make and there’s no marinating time required. I like to use salmon filet rather than steaks because they’re almost bone free, but select the freshest cut available at the store.

Ingredients

  • 3 tablespoons extra virgin olive oil, plus more for the grill rack 
  • 1-1/2- to 2-pound salmon filet
  • 2 cups loosely packed fresh mixed herbs including parsley, dill, and basil 
  • 4 garlic cloves, peeled
  • 2 tablespoons fresh lemon juice 
  • 1/2 teaspoon each coarse sea salt and freshly ground black pepper

Directions

Step 1

Check the salmon for any hidden bones and pull them out with a pair of kitchen tweezers. Place the filet skin side down on an oiled grill rack. Set up your grill for direct heat.

Step 2

Place the herbs and garlic in a food processor and run until finely chopped. Add the lemon juice and pulse briefly. With the machine running, drizzle in the olive oil and process until you get a paste.

Step 3

Use a spatula or your fingers to spread the herb mixture over the salmon. Grill until the flesh is firm and opaque, between 5 and 10 minutes depending on thickness; it should reach 145°F on an instant read thermometer.

Yields 4-6 servings

Double Blueberry Sauce

Posted on by The Olive Oil Hunter

Perfect over vanilla ice cream and a true treat as a topping for the lemon ice cream.

Ingredients

  • 2 cups fresh blueberries 
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice 
  • Pinch of fine salt
  • 1 tablespoon extra virgin olive oil  

Directions

Mix 1-1/2 cups blueberries, cornstarch, sugar, water, lemon juice, and salt in a saucepan and bring to a boil, stirring frequently. Turn the heat down to a simmer and cook for 5 minutes. Off the heat, use a potato masher to mash the blueberries a bit. While still warm (but not hot), fold in the olive oil and the rest of the blueberries. The sauce will continue to thicken as it cools.

Yields 2 to 2-1/2 cups

Dulce de Leche Ice Cream

Posted on by The Olive Oil Hunter

The double use of this rich South American caramel, available at leading supermarkets and online, creates intense flavor.

Ingredients

Directions

While the base is still warm, pour about 1/2 cup into a small bowl and whisk in 7 ounces of the dulce de leche; return the mixture to the rest of the base and stir to incorporate. Once it reaches room temperature, refrigerate until cold. When ready, give it a quick whisk and pour into your ice cream maker. Freeze according to the manufacturer’s directions. While it’s churning, separately fold the salt into the reserved dulce de leche. Transfer the ice cream to a freezer-safe container in large spoonfuls, alternating with dollops of the reserved dulce and swirling it in gently. 

Yields 1-1/2 quarts