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Prosciutto Wraps

Posted on by The Olive Oil Hunter

As I settle into the dog days of summer, I plan my menus to get the most taste for the least amount of cooking, and these wraps fit that to a T. Thin slices of prosciutto are the perfect alternative to flour-based wraps—more flavorful and practically carb-free. I love the creaminess of the Brie and avocado “stuffing,” but you can roll up goat cheese and figs, cheddar and apple slices, mozzarella and tomatoes, or your own creative combination.

Ingredients

  • 8 ounces Brie
  • 2 ripe avocados
  • 8 very thinly sliced pieces of prosciutto 
  • Extra virgin olive oil
  • Balsamic vinegar
  • Maldon or another coarse sea salt 
  • Black pepper to taste

Directions

Step 1

Cut the avocados in half and use a spoon to carefully remove each half from its peel; cut the avocado into thin strips.

Step 2

Cut the Brie into thin slices. Bundle 2 or 3 pieces each of avocado and Brie at one of the short ends of a prosciutto slice and roll it up. Repeat with the remaining prosciutto.

Step 3

Place two wraps on each of four salad plates and drizzle with olive oil and a few drops of the balsamic.

Step 4

Top with the salt and a grind of black pepper.

Yields 4 servings

The Ultimate 4th of July Potato Salad

Posted on by The Olive Oil Hunter

Potato salad is the quintessential summer side dish, and I love mine done to the max. This variation includes not only hard-boiled eggs, but also crispy bacon, all dressed in a vinaigrette—so good you’ll want it for your main dish!

Ingredients

  • 8 eggs
  • 8 ounces bacon
  • 1/4 cup red wine vinegar
  • 3 tablespoons Dijon mustard, more to taste
  • 1/2 cup extra virgin olive oil, more to taste
  • 4 pounds red new potatoes
  • 6 scallions, rough chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • Coarse salt and freshly ground pepper to taste

Directions

Step 1

Hard-boil the eggs, peel them under running water, and then cut into large diced pieces; set aside. Cut the bacon strips into 1″ pieces and sauté in a large skillet until crisp. Use a slotted spoon to transfer to paper towels to drain. 

Step 2

In a large serving bowl, whisk the vinegar and Dijon together, and then slowly whisk in the olive oil; set aside. 

Step 3

Cut the potatoes into large diced pieces and cook in boiling water until easily pierced with the tip of a knife, 7-10 minutes. Drain the potatoes and let them cool for only about 5 minutes; then fold them into the dressing (doing this while the potatoes are still warm helps them absorb all the flavors).

Step 4

Gently fold in the bacon, eggs, scallions, and herbs. Taste and add salt, pepper, and more Dijon and/or olive oil as desired. Serve at room temperature with a final sprinkle of coarse salt. 

Serves 8

Asparagus and Crispy Bean Salad with Manchego

Posted on by The Olive Oil Hunter

This is a great use for canned cannellini beans (or use garbanzos). Sprinkle with Spanish smoked paprika, if desired, before roasting.

Ingredients

  • One 15-ounce can cannellini beans, drained and rinsed Coarse salt (kosher or sea)
  • 8 ounces fresh asparagus, tough ends snapped off
  • 6 tablespoons extra virgin olive oil, divided use Freshly ground black pepper
  • 4 ounces arugula
  • 3 ounces shaved Manchego cheese
  • 1 cup chopped fresh mint
  • Flaky sea salt, such as Maldon
  • One 1.6-ounce can Spanish anchovies, rolled into tight spirals, for garnish (optional)

Directions

Step 1

Heat the oven to 375°F. Line a rimmed baking sheet with paper towels and spread the beans out to dry while the oven is heating.

Step 2

Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the asparagus and blanch for
1 minute. Drain and quickly plunge the asparagus into an ice bath to cool. (This step also sets the green color.) Cut the spears lengthwise into 2-inch pieces.

Step 3

Remove the paper towels and keep the beans on the baking sheet. Drizzle 3 tablespoons of olive oil over the beans, season with 1 1/2 teaspoons of salt and a few grinds of black pepper, and toss to fully coat. Transfer to the oven and cook for 20 minutes or until browned and crisp. Remove the beans from the baking sheet and cool to room temperature.

Step 4

In a large bowl, combine the arugula, asparagus, cheese, mint, and beans. Right before serving, slowly drizzle in about 3 tablespoons of olive oil and gently toss. Add a little more olive oil if the salad looks dry.

Step 5

Spread the salad on a large platter and garnish with the anchovies, if using. Finish with flaky sea salt.

Serves 4 to 6 — Recipe adapted from Food52.com

Pork Marbella

Posted on by The Olive Oil Hunter

Both salty and sweet, this savory dish riffs on Chicken Marbella by substituting pork tenderloin for chicken. (Please do not confuse small pork tenderloins, usually about a pound each, for pork loin, which is a much larger cut.)

Ingredients

For the chimichurri marinade/sauce:

  • Two 1-pound pork tenderloins
  • 2 teaspoons kosher salt
  • 1 cup dry white wine, preferably Spanish
  • 1/2 cup pitted prunes, torn in half
  • 1/3 cup packed light brown sugar
  • 1/4 cup capers, plus 1 tablespoon of caper brine
  • 1/2 cup Spanish green olives
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, peeled and smashed
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 1/4 cup extra virgin olive oil, plus 1 tablespoon
  • 1 tablespoon unsalted butter
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

Step 1

Season the pork with salt. Let it sit for 15 minutes while you prepare the marinade: Combine the wine, prunes, brown sugar, capers and brine, olives, vinegar, garlic, bay leaves, oregano, and 1/4 cup of olive oil in a large resealable plastic bag. Add the pork, seal tightly, pressing as much air out of bag as possible, and turn to coat. Chill at least 2 hours or up to overnight.

Step 2

Place a rack in the center of the oven; preheat to 325°F. Remove the pork from the marinade and pat dry; reserve the marinade. Heat the remaining tablespoon of oil in a 12-inch skillet over medium-high. Cook the pork, turning occasionally, until golden brown all over, 6 to 8 minutes. Remove the pan from the heat and let it cool 1 minute. Pour the reserved marinade over the pork. Transfer the pan to the oven and roast, basting the pork once with its sauce halfway through, until an instant-read thermometer inserted into the thickest part of the tenderloin registers 145°F, 22 to 26 minutes, depending on thickness.

Step 3

Transfer the pork to a cutting board and let it rest for 10 minutes. Return the pan to medium-high heat. Add the butter and cook, swirling the pan occasionally, until the sauce is slightly reduced, 3 to 5 minutes. Stir in the parsley. Slice the tenderloin crosswise against the grain. Transfer to a platter and spoon the pan sauce over the meat.

Serves 4 to 6 — Recipe from bonappetit.com