Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 12

Quick Pickled Cucumbers

Posted on by The Olive Oil Hunter

These cukes make a zesty side dish and a terrific addition to sandwiches, burgers, and salads. They’re ready in less than an hour, but the flavor will intensify the longer they marinate in the fridge (bring them back to room temperature before serving).

Ingredients

  • 2 large cucumbers, trimmed, peel left on
  • 1 large red onion
  • 1 tablespoon sea salt
  • 1 bell pepper, any color, cored and cut into thin rings
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar, plus more to taste
  • 2 tablespoons dill, minced

Directions

Use a mandoline or the thin slicing blade of your food processor to slice the cucumbers and red onions. Transfer them to a colander nestled in a large bowl and toss with the salt. Let sit for an hour to release some of their liquid. Rinse with cold water to remove extra salt and rinse out the bowl. Place the cucumbers and onions in the bowl along with the pepper rings. Add the olive oil, vinegar, and dill, and toss well. Allow the flavors to meld for at least 30 minutes before serving.

Yields 6 servings

Composed Roasted Beet Salad

Posted on by The Olive Oil Hunter

This is a great time of year to sample the savory sweetness of yellow beets. Roasting beets intensifies their surprising sweetness, a palate-pleasing contrast to the greens in this recipe. The bold flavors in this salad need just olive oil and balsamic vinegar to dress it, but you’ll need to bypass imposters and source true aceto balsamico from Italy—see the Healthy Ingredient Spotlight in my newsletter.

Ingredients

  • 4 large yellow beets
  • 2 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 1 tablespoon balsamic vinegar from Modena, plus more for drizzling
  • 4 cups assorted salad greens
  • 2 ounces Parmigiano-Reggiano shavings
  • 1 ounce chopped hazelnuts

Directions

Preheat your oven to 400°F. Line a rimmed sheet pan with parchment paper. Trim the beets but don’t peel them, and cut into quarters. Transfer to the sheet pan and toss with 1 tablespoon olive oil. Roast until tender, up to one hour. Out of the oven, roll up the beets in the parchment paper and allow them to sit for 10 minutes; this makes it easy to now take off the peels. Toss them with the rest of the olive oil and the tablespoon of vinegar. Divide the greens among four plates and top with equal amounts of beets, cheese shavings, and hazelnuts. Drizzle with more olive oil and vinegar.

Yields 4 servings

Asian Chicken Salad

Posted on by The Olive Oil Hunter

Popular on restaurant menus since it was created by celebrated Los Angeles restauranteur Sylvia Wu (legend has it that she did so at the request of the superstar of his day, Cary Grant), Chinese Chicken Salad, the inspiration for this recipe, has gone through many incarnations. Instead of crispy noodles and breaded cutlets, my version relies on the rich flavors of the vinaigrette with its mix of Asian staples including garlic chili sauce and fish sauce. If you can’t find mandarins, any variety of orange will be equally delicious. (See Healthy Ingredient Spotlight in this week’s newsletter for more on this petite citrus.)

Ingredients

For the dressing:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon sugar
  • 3 tablespoons rice vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon garlic chili sauce or Sriracha
  • 1 teaspoon fish sauce 

For the salad:

  • 2 cups napa cabbage, shredded
  • 2 grilled chicken thighs, cut into thin slices
  • 2 mandarins, any variety, separated into segments
  • 2 ounces enoki mushrooms 
  • 1/2 cup chopped cilantro

Directions

In a small bowl, whisk together the dressing ingredients. Place the cabbage, chicken, and mandarin segments in a large serving bowl, and toss gently. Add the dressing and toss again. Top with the mushrooms and the chopped cilantro. 

Yields 2 servings

Bresaola, Fig, Radicchio, and Gorgonzola Salad

Posted on by The Olive Oil Hunter

This recipe comes from King and Godfree—what started as an innovative grocery store in a historic 1870s building in Melbourne’s Little Italy neighborhood has blossomed into a vibrant destination with numerous eateries as well as other businesses. This recipe is pure simplicity but brings together flavorful ingredients. Bresaola is a luscious Italian cured meat made from beef rather than pork and is available at many stores selling charcuterie.

Ingredients

  • 2 teaspoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons balsamic vinegar from Modena
  • 2 teaspoons fresh lemon juice
  • Pinch of coarse sea salt
  • Pinch of freshly ground black pepper
  • 1 head radicchio, cored and shredded
  • 4 fresh figs, washed and quartered
  • 8 ounces bresaola, thinly sliced
  • 4 ounces gorgonzola dolce, cut into small cubes

Directions

Step 1

In a large bowl, whisk the olive oil, vinegar, lemon juice, and a pinch each of the salt and pepper until emulsified. Add the radicchio and toss to combine. Add the figs and toss again.

Step 2

Arrange the bresaola slices on a large platter or 4 individual plates and top with the radicchio mixture, dividing the figs evenly between the plates. Top with the cheese and a drizzle of olive oil.

Serves 4