Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 14

Spanish Mixed Green Salad (Ensalata Mixta)

Posted on by The Olive Oil Hunter

A large platter of greens studded with vegetables is a popular entrante (starter) in Spanish homes or restaurants. Depending on what you add to it (avocados, asparagus, corn kernels, etc.), it can be the meal itself. Feel free to customize it according to what you have on hand.

Ingredients

  • 1 large head romaine lettuce, rinsed and spun dry
  • 2 medium tomatoes, cored and quartered
  • 1 medium seedless cucumber, thinly sliced
  • 1 medium red bell pepper, stemmed, seeded, and sliced into 1/4-inch strips
  • 1/4 to 1/2 medium red onion, peeled and thinly sliced
  • 1 medium carrot, peeled, trimmed, and grated
  • One 6-ounce can premium water-packed tuna, drained
  • One 14-ounce can water-packed artichoke hearts, drained and quartered
  • 2 large hard-cooked eggs, peeled and quartered
  • 1/2 cup pimento-stuffed green olives
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon red wine or sherry vinegar, or more to taste
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • Crusty bread or rolls, for serving (optional)

Directions

Step 1

Tear the lettuce into bite-size pieces and arrange as a bed on a large platter with a deep well.

Step 2

Arrange the tomatoes, cucumber, bell pepper, onion, and carrot decoratively on top.

Step 3

Break the tuna into chunks with a fork and scatter evenly on top of the salad. Top with the artichoke hearts, eggs, and olives. (The undressed salad can be covered and refrigerated for an hour or two.)

Step 4

Combine the olive oil, vinegar, and salt and pepper to taste in a small bowl and whisk until emulsified. Taste, adding more oil, vinegar, or salt and pepper, if desired. Drizzle over the salad. Serve immediately with crusty bread, if desired.

Serves 4 to 6 — Recipe adapted from thespruce.com

Spanish Marinated Carrots (Zanahorias Aliñadas)

Posted on by The Olive Oil Hunter

When coupled with pantry ingredients, the lowly carrot is transformed into a colorful tapa. These tangy carrots are also great on salads, charcuterie boards, or relish trays. They’ll keep for several days in the refrigerator.

Ingredients

  • 18 ounces large carrots (6 to 7), peeled and ends trimmed
  • Coarse salt (kosher or sea)
  • 2 large garlic cloves, peeled
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin seeds
  • 1 teaspoon sweet or smoked Spanish paprika (pimentón)
  • 1/2 cup sherry vinegar
  • 1/2 cup water
  • Extra virgin olive oil
  • Chopped flat-leaf parsley or dill

Directions

Step 1

Fill a large pot with salted water and bring to a boil over high heat. Add the peeled carrots and cook until just tender, 20 to 25 minutes. Do not overcook. Drain, place the carrots back in the pot, and cover with cold water. Once the carrots are cool, slice into coins about 1/4 to 1/3 inch thick. Place in a large lidded jar.

Step 2

Using a mortar and pestle, mash the peeled garlic with the oregano, cumin seeds, and paprika to form a paste. If a mortar and pestle is not available, the garlic can also be grated, then mixed with the spices. Add the mixture to the jar with the carrots.

Step 3

Pour in the vinegar and water. Stir to combine the seasonings with the carrots. If the carrots are not covered in liquid, add a little more (equal parts vinegar and water). Cover and refrigerate for at least 4 hours.

Step 4

To serve, remove the carrots with a slotted spoon and arrange on small plates. Sprinkle with salt, drizzle generously with olive oil, and top with chopped parsley.

Serves 4 to 6 — Recipe adapted from tarasmulticulturaltable.com

Stuffed Acorn Squash

Posted on by The Olive Oil Hunter

I love the combination of sweet and savory ingredients in this stuffing. Cooking the wild rice and roasting the squash take some time, but you can work on the components of this dish simultaneously. Any stuffing left over after you fill the squash halves makes a great cold lunch the next day!

Ingredients

  • 1/2 cup wild rice, uncooked
  • 1/3 cup raisins, preferably golden
  • 2 acorn squash
  • 4 tablespoons extra virgin olive oil, divided
  • 1/3 cup pine nuts
  • 1 medium onion, chopped
  • 3 stalks celery, trimmed and diced 
  • 1 Granny Smith or other tart apple, cored and diced 
  • 4 fresh sage leaves, chopped 
  • 1/2 teaspoon dried thyme
  • Coarse salt to taste
  • Freshly ground black pepper to taste

Directions

Step 1

Preheat your oven to 400°F. Cook the wild rice as directed on the package. While the rice is cooking, steep the raisins in a cup of boiling water to plump them; set aside. Next, cut each acorn squash in two and use a grapefruit spoon to remove and discard the seeds. Brush the cut sides with a tablespoon of olive oil and place them, cut side down, on a baking sheet lined with parchment paper. Roast for 25 minutes.

Step 2

Meanwhile, heat a large skillet and, when hot, toss in the pine nuts and cook, stirring constantly, for about two minutes, until fragrant. Lower the heat to medium, add 2 tablespoons of olive oil, the onions, and celery, and sauté until the onions are translucent, about 10 minutes. Add the diced apple, sage, and thyme, and cook for another 5 minutes. Drain the raisins, reserving the liquid, and add them to the skillet. Drain and fluff the rice and add to the skillet. If the mixture is too dry, add some of the raisin liquid, a tablespoon at a time. Season to taste with salt and pepper. 

Step 3

Take the squash out of the oven, carefully turn over the halves, and fill them with the rice mixture. Drizzle each half with the remaining olive oil and return to the oven for another 25 minutes or until a knife tip easily pierces the squash flesh. 

Yields 4 side dishes or 2 main dish servings

Olive Oil-Marinated Feta

Posted on by The Olive Oil Hunter

This recipe is simplicity itself, plus you can really make it your own by swapping your favorite fresh or dried peppers and herbs for the jalapeño and thyme. It will keep in the fridge for up to two weeks—just bring it to room temperature before serving. The marinated cheese cubes are delicious as is or served over a bed of greens. If they start to lose their shape, use it as a spread on crusty bread.

Ingredients

  • 8-ounce block of feta
  • 1 jalapeño pepper, cut into rings
  • ½ lemon, sliced into rings
  • 1 sprig fresh thyme or ½ teaspoon dried thyme
  • 1/3 cup extra virgin olive oil, more as needed

Directions

Step 1

Cube the feta and place in a shallow glass bowl with a lid or a 2-cup mason jar. Tuck the pepper, lemon rings, and thyme in the spaces between the cheese cubes. Cover with the olive oil and let sit at room temperature for 30 minutes.

Step 2

If not serving right away, cover the bowl or close the mason jar and refrigerate. The flavors will infuse the cheese over time.

Yields 4 appetizer servings ​