Fresh-Pressed Olive Oil Club
Explore Recipes Page 58

Roasted Beet Salad

Posted on by The Olive Oil Hunter

This colorful fall-inspired salad is a perfect lunch dish or first course for dinner.

Ingredients

  • 8 small or 4 large yellow or red beets
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon balsamic vinegar, plus more for drizzling 
  • 4 cups arugula, mâche, or other greens
  • 4 ounces goat cheese, cut into cubes
  • 1 ounce shelled pistachios

Directions

Step 1

Preheat your oven to 400°F. Trim the beets (no need to peel them) and toss with the olive oil and then transfer to a baking sheet lined with parchment paper. Roast them until tender, up to one hour. 

Step 2

Out of the oven, roll up the beets in the parchment and allow them to sit for 10 minutes; this makes it easy to now take off the peel. Halve them and toss with another tablespoon of olive oil and the vinegar.

Step 3

Divide the greens among four plates and then top with equal amounts of beets, goat cheese, and pistachios. Drizzle with more oil and vinegar.

Yields 4 servings

Grilled Pear Salad with Greens and Port Vinaigrette

Posted on by The Olive Oil Hunter

Peaches or apricots are delicious alternatives to the pears. 

Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons Pear Balsamic Vinegar
  • 1 tablespoon port wine (or more vinegar)
  • 2 teaspoons honey
  • 1/4 teaspoon coarse salt, plus more to taste 
  • 1/4 teaspoon coarsely ground black pepper
  • 8 cups mixed greens, such as romaine lettuce, endive, radicchio, and arugula, torn, chopped, or sliced 
  • 3 ripe pears, such as Bosc, Bartlett, or d’Anjou 
  • 3 tablespoons mascarpone or another soft, creamy cheese 
  • 1/2 cup toasted macadamia nuts, chopped 
  • 1/2 cup pomegranate seeds for garnish (optional) 

Directions

Step 1

Make the vinaigrette: In a jar with a tight-fitting lid, combine the olive oil, vinegar, port, honey, and the ¼ teaspoons of salt and black pepper, and shake vigorously until emulsified. Taste for seasoning, adding more salt if needed. Pour 3 tablespoons of the vinaigrette onto a shallow plate and reserve the remainder. 

Step 2

Divide the salad greens among six plates. Cut each pear in half and remove the core. Dip the cut sides in the plated vinaigrette. Set up your grill for direct grilling. Grill the pears, cut sides down, until light grill marks appear, about 5 minutes. 

Step 3

While the pears are still warm, arrange a pear half on each salad plate, cut side up, and put a dollop of mascarpone in each cavity. Drizzle with the reserved vinaigrette (shake the jar if necessary), and top with the toasted macadamia nuts and pomegranate seeds, if using. 

Yields 6 servings 

Ma’amoul (Date-Filled Cookies)

Posted on by The Olive Oil Hunter

These buttery date-filled cookies featuring olive oil hail from the Middle East—potentially from ancient Egypt—and are an unexpected addition to holiday cookie trays.

Ingredients

  • 1/3 cup roasted, salted pistachio nuts, chopped
  • 1/3 cup pitted whole dates, chopped
  • 1/4 cup apricot spreadable fruit preserves or jam
  • 1/2 teaspoon orange zest
  • 1 cup white whole wheat flour
  • 1 cup semolina or all-purpose flour
  • 2 tablespoons powdered sugar, plus additional for dusting, if desired
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons milk
  • 2 tablespoons orange blossom water, rosewater, or orange juice

Directions

Step 1

Make the filling: In a small bowl, combine the pistachios, dates, spreadable fruit, and orange zest. In a medium bowl stir together the next five ingredients (through the salt).

Step 2

In a large bowl, beat the butter and olive oil with a mixer on medium speed for 30 seconds. Combine the milk and orange blossom water. Add the flour mixture and milk mixture alternately to the butter mixture, beating on low after each addition until just combined. Wrap the dough in plastic wrap and let it stand at room temperature for 1 hour.

Step 3

Preheat the oven to 325°F. Line a cookie sheet with parchment paper. Roll the dough into balls, using 1 1/2 tablespoons for each cookie. Pat each ball into a 2 3/4-inch circle. Top each with a rounded teaspoon of filling. Bring up the edges to wrap the dough around the filling; pinch to seal. Roll between your palms to make a smooth ball, then flatten to a thickness of 1/2 inch. Place, seam side down, on the prepared cookie sheet. Using a skewer, fork, or other kitchen tool, make a decorative pattern on top of each cookie, pressing lightly.

Step 4

Bake for 17 to 19 minutes, or until the bottoms are light brown. If desired, dust the warm cookies with additional powdered sugar.

Makes 20 cookies — Recipe from Better Homes and Gardens

Baby Bok Choy

Posted on by The Olive Oil Hunter

Looking for a simple side dish for an Asian-influenced meal? We love baby bok choy. You could substitute rapini or broccoli florets if baby bok choy isn’t available.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 pound baby bok choy, stalks separated, washed and spun dry
  • 1/4 cup fresh orange juice
  • 2 tablespoons natural rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon sriracha
  • 1 teaspoon sugar
  • 1 tablespoon sliced scallions
  • 1 teaspoon toasted sesame seeds

Directions

Step 1

Heat the olive oil in a pan over medium-high heat. Add half the baby bok choy and sauté the vegetable for a minute; then add the other half. Cook the bok choy until it’s caramelized, about 3 minutes, then remove to a plate.

Step 2

Deglaze the pan with the orange juice and vinegar, then add the soy sauce. Cook for just a few seconds, then swirl in the sriracha and sugar. Cook for about 45 seconds more, reducing the sauce slightly.

Step 3

Drizzle the sauce around the bok choy and garnish with the sesame seeds and scallions.

Serves 4 — Recipe adapted from L.A. Son by Roy Choi (Anthony Bourdain/Ecco, 2013)