Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 11

Salade Niçoise

Posted on by The Olive Oil Hunter

Few dishes symbolize the south of France like salade Niçoise. Although you may not think you like anchovies or capers, they do add to the layers of flavor without being obvious, so try them. You can also build on the basic ingredients to personalize the salad—sliced radishes, red onion, pimentos, and artichoke hearts are just a few of the popular additions. Need a picnic option? Turn this into the classic sandwich of Nice, the pan bagnat, by simply packing all the ingredients into a tranche of a baguette or a crusty whole wheat roll. 

Ingredients

For the vinaigrette:

  • 1 tablespoons honey
  • 2  tablespoons balsamic vinegar of Modena 
  • 1/2 tablespoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon finely ground black pepper 
  • 1 medium garlic clove, minced
  • 6  tablespoons extra virgin olive oil

For the salad:

  • 1 tablespoon fine salt
  • 1 pound red potatoes
  • 1 pound haricots verts or string beans, trimmed
  • 4 cups greens, any varieties 
  • 12 ounces freshly grilled tuna or 2 large cans tuna, drained
  • 2 cups cherry tomatoes, halved
  • 4 hard-boiled eggs, halved
  • 1 cup Niçoise or other small black olives, pitted 
  • 8 anchovy fillets, drained
  • 2 tablespoons capers, drained 
  • Fleur de sel or grey coarse sea salt, to taste
  • Freshly ground black pepper, to taste

Directions

Step 1

Make the vinaigrette: in a medium mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic. Add the oil and whisk continuously until the dressing is emulsified. Set aside.

Step 2

Bring a large pot of water to a boil and add the fine salt. Add the potatoes and boil for 15 minutes, then add the beans and boil everything for another 3 minutes. Strain the vegetables and wait until cool enough to handle. If the potatoes are small, cut them in half; if large, into quarters.

Step 3

To assemble the salad, choose either one large platter or individual plates. Start with the lettuce, then arrange, in sections, the potatoes, green beans, tuna, tomatoes, eggs, olives, and anchovies, plus any other veggies you choose to add. Sprinkle on the capers and dress everything with the vinaigrette. Finish with the fleur de sel or coarse grey salt and pepper.

Yields 4 servings

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

T. J.’s Mediterranean Salad

Posted on by The Olive Oil Hunter

Every country around the Mediterranean has its own version of a national salad, usually created with tomatoes, cucumber, and onions with a smattering of fresh herbs. My version brings in the sweet surprise of watermelon—on its own a great pairing with the feta. Speaking of feta, always buy blocks or rounds of feta, not crumbles, which often get dried out in the package. This combination makes a satisfying lunch or dinner, especially on hot days when you want to enjoy a light meal with no cooking needed. It takes only a few minutes to prep, but if you have the time, let it sit on the counter for about 30 minutes before digging in so that the flavors can meld.

Ingredients

  • 2 large cucumbers
  • 1 pound tomatoes, any variety
  • 1 pound watermelon chunks
  • 1 medium red onion 
  • 1/2 cup fresh parsley, minced
  • 1/4 cup fresh mint, minced
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice, plus more to taste
  • Freshly ground black pepper and sea salt to taste
  • 6-ounce slice feta cheese

Directions

Step 1

Cut the cucumbers (leave the skins on), tomatoes, watermelon, and red onion into an even dice and place in a large glass bowl. Add the herbs, olive oil, and lemon juice, and toss gently. Taste and, if needed, add salt, pepper, and extra lemon juice to your liking.

Step 2

Just before serving, crumble the feta over the top.

Yields 4 servings

Pasta e Fagioli Salad

Posted on by The Olive Oil Hunter

You know pasta e fagioli as a hearty soup that stars the tiny pasta tubes called ditalini and creamy white beans, perfect for chilly nights. But there’s no reason to “table” this great combination when you can give it a summery twist: a salad composed of all its delicious ingredients, plus a sweet-tart vinaigrette great for all kinds of salads. If you can’t find ditalini, you can use any small-sized pasta—the idea is to get a variety close to the size of the beans. For another layer of flavor, top with shavings of Parmigiano-Reggiano cheese.

Ingredients

  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar of Modena 
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon coarse salt, plus more to taste
  • 1/2 garlic clove, minced 
  • 1/2 cup extra virgin olive oil
  • Freshly ground black pepper to taste
  • 3 cups cooked cannellini beans or one 29-ounce can, rinsed and drained
  • 3 cups cooked pasta, such as ditalini
  • 3 cups cherry tomatoes 
  • 1 medium red onion, slivered
  • 2 tablespoons each chopped fresh parsley and basil, plus more for garnish

Directions

Step 1

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

Step 2

Place the beans, pasta, tomatoes, red onion, and herbs in a large glass bowl and pour on the vinaigrette. Toss gently to coat. Serve at room temperature or chilled, garnished with more herbs.

Yields 6 generous servings