Fresh-Pressed Olive Oil Club
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Kale Caesar Salad

Posted on by The Olive Oil Hunter

This recipe makes Caesar salad more nutrient-rich in two yummy ways: using kale instead of Romaine lettuce and replacing croutons with roasted chickpeas, which can be seasoned any way you like. Both ingredients add texture as well as taste.

Ingredients

  • 1 large or 2 small bunches kale (about 10 to 12 ounces), rinsed and patted dry
  • 3/4 cup extra virgin olive oil, divided use
  • One 15-ounce can chickpeas 
  • 1/2 teaspoon coarse sea salt
  • 1 teaspoon dried herbs or spices
  • 1 small can anchovies (2 ounces or less) or 2 tablespoons anchovy paste
  • 4 cloves garlic
  • 1 tablespoon Dijon mustard
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice, more to taste

Directions

Step 1

Separate the kale leaves and cut out and discard the main stems. Slice the leaves into ribbons and add to a large bowl. Drizzle on 3 tablespoons of olive oil and use your fingers to massage the oil into the kale for 2 to 3 minutes. Set aside while you roast the chickpeas and make the dressing. 

Step 2

To roast the chickpeas, preheat your oven to 400°F. Rinse and drain them, then place on paper towels and dry as thoroughly as possible. Transfer to a rimmed sheet pan and toss with 1 tablespoon olive oil, the salt, and your choice of herbs and/or spices. Spread them out in an even layer and roast for a total of 30 minutes or until they’re brown and crunchy, turning them every 10 minutes. 

Step 3

While the chickpeas are roasting, make the dressing. In a food processor, purée the anchovies and garlic, then add the mustard, black pepper, and lemon juice; process until smooth. With the machine running, add the remaining 1/2 cup olive oil and process until emulsified. Add the 1/4 cup cheese and pulse to blend. 

Step 4

Toss the kale with just enough of the dressing to lightly coat and divide among 4 bowls. Top with a generous amount of chickpeas. Serve with more cheese and the rest of the dressing.

Note: Store any leftover chickpeas on a countertop in a container with a lid that’s slightly ajar; enjoy within 2 days—they make a great snack.

Yields 4 servings 

Winter Salad

Posted on by The Olive Oil Hunter

Using sweet and tart vinegars adds complexity to this vinaigrette, which is a delicious foil for the slightly bitter greens and sweet pears.

Ingredients

For Vinaigrette:

  • 1 tablespoon red wine vinegar, such as Austrian Red Wine Vinegar
  • 1 tablespoon balsamic vinegar of Modena, such as Condimento Barili Exclusivi
  • 1/2 tablespoon Dijon mustard
  • 1/2 tablespoon honey
  • 1/4 teaspoon coarse sea salt, plus more to taste
  • 1/2 garlic clove, minced 
  • 1/3 cup extra virgin olive oil
  • Freshly ground black pepper to taste

For the Salad:

  • 1/2 cup hazelnuts or walnut halves
  • 4 to 6 cups baby spinach, baby kale, escarole, or other winter greens, rinsed and dried
  • 2 ripe pears, cored and thinly sliced
  • Block of Parmigiano-Reggiano or 2 ounces mild blue cheese

Directions

Step 1

Make the vinaigrette: In a medium mixing bowl, whisk together the vinegars, mustard, honey, salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with pepper and more salt, if desired.

Step 2

Make the salad: Heat a small sauté pan. When hot, add the nuts and toast for 2 minutes until they become fragrant, tossing frequently; set aside.

Step 3

Divide the greens among 4 salad plates and top with equal amounts of pear slices and nuts. If using Parmigiano-Reggiano, use a cheese plane to make long shavings over each salad. If using blue cheese, crumble it. Drizzle a spoonful of vinaigrette over each salad and pass the rest on the side.

Yields 4 servings

Tuscan Braised Green Beans

Posted on by The Olive Oil Hunter

This is a zesty alternative to steamed green beans, with ingredients that reflect the colors of the Italian flag.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 pound fresh green beans, ends trimmed
  • 4 fresh plum tomatoes, diced, or one
  • 14-ounce can diced tomatoes
  • Coarse sea salt and freshly ground black pepper, to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon hot red pepper flakes (optional)
  • Juice of 1/2 lemon

Directions

Step 1

Warm a large, deep, lidded skillet over medium heat. When hot, add the olive oil, onions, and garlic. Sauté until softened, 4 to 5 minutes.

Step 2

Add the green beans and tomatoes. Season with salt and pepper to taste. Add the oregano and the hot red pepper flakes, if desired. Cover the skillet, reduce the heat to low, and cook for 30 to 40 minutes, stirring occasionally, or until the green beans are very tender. Taste, adding more salt and pepper if needed.

Step 3

Squeeze the lemon juice over the beans and stir before transferring to a serving dish.

Serves 4

Roasted Whole Carrots

Posted on by The Olive Oil Hunter

Carrots in various hues make a glorious presentation.

Ingredients

  • 12 carrots, scrubbed or peeled and trimmed as needed
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar of Modena, plus more for drizzling
  • Maldon sea salt flakes

Directions

Preheat the oven to 425°F. Line a rimmed sheet pan with heat-resistant parchment paper. Add the carrots in a row and toss well with the olive oil, then sprinkle on the salt and pepper. Roast for 30 minutes, rotating the pan after 15 minutes. Drizzle on the balsamic and roast for another 10 minutes or until the balsamic caramelizes. The tip of a knife should easily pierce the carrots; if needed, roast for another 5 minutes. Transfer to a large serving platter, drizzle with more olive oil and vinegar as desired, and sprinkle on a few Maldon flakes.

Serves 12