Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 16

Corn and Shrimp Salad with Serrano Salsa

Posted on by The Olive Oil Hunter

This recipe uses a simple technique for grilling corn, but you can make the corn on the stovetop in a hot cast iron pan by cutting off the kernels and charring them in 3 tablespoons of olive oil; boil the shrimp if not grilling. Calamari, steamed mussels, or lobster chunks make delicious variations.

Ingredients

For the Salsa:

  • 1 red onion, peeled and cut in eighths
  • 1 fresh serrano pepper, stemmed, seeded, and cut in chunks
  • 1 cup loosely packed fresh cilantro, leaves and stems
  • 2 cloves garlic, peeled
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh lime juice, or more to taste
  • 1/2 teaspoon coarse sea salt, or more to taste

For the Salad:

  • 1/4 cup extra virgin olive oil, plus more as needed
  • 6 cloves garlic, peeled and finely minced
  • 2 tablespoons fresh chopped flat-leaf parsley
  • 1 1/2 pounds jumbo shrimp (21 to 25 count), peeled
  • 4 large ears of corn, husks on
  • 1 red or orange bell pepper, stemmed, seeded, and diced

Directions

Step 1

Make the salsa: In a food processor, pulse the onions, peppers, cilantro, and garlic until finely chopped. Add the olive oil, lime juice, and salt, and pulse to incorporate. Transfer to a large bowl, season to taste with more salt, if needed, and set aside.

Step 2

Prep the shrimp: Add the 1/4 cup olive oil, the garlic, and parsley to a bowl along with the shrimp and toss well. Thread on skewers and place on a platter. Set aside near your grill while you make the corn.

Step 3

Preheat your grill to high. Prep each ear of corn by peeling down the husks and removing the silk, then peel off the outer leaves of the husks, leaving just two or three layers attached. Place the ears on a rimmed sheet pan, brush the kernels with olive oil, and fold up the remaining husks. Grill the corn, giving each ear a quarter-turn every 2 to 3 minutes. The ears should be nicely charred all on sides. Transfer them back to the sheet pan and let them cool while you grill the shrimp for about 2 minutes on each side, or until they turn pink.

Step 4

When the ears of corn are cool enough to handle, remove and discard any remaining leaves. On a cutting board, use a sharp knife to carefully remove all the kernels and place them in the bowl with the salsa. Add the cooked shrimp and diced bell pepper. Toss well and let marinate for 15 minutes at room temperature before serving.

Serves 6

Smashed Beets and Greens Salad

Posted on by The Olive Oil Hunter

Perhaps you’ve had smashed potatoes. Beets also respond well to this technique. And we love the way the beet greens are incorporated in the salad rather than discarded. This recipe was inspired by the remarkable chef Francis Mallmann, whose restaurant Fuegos de Apalta has become a favorite of my wife and myself when we visit Chile.

Ingredients

  • 4 medium beets, yellow or red, with green tops, if available
  • 6 tablespoons extra virgin olive oil, divided use
  • 1 tablespoon red wine vinegar
  • 4 cups arugula or baby greens
  • Salt and freshly ground black pepper, to taste
  • 4 ounces feta or queso fresco, crumbled

Directions

Step 1

Preheat your oven to 400°F. Trim the beets, reserving the greens. Discard any thick stems. Place the beets on a rimmed sheet pan lined with parchment paper. Coat them with 1 tablespoon of olive oil. Roast until easily pierced by a knife, about 50 to 60 minutes, turning them once midway. Let cool slightly.

Step 2

While the beets are cooling, whisk together 2 tablespoons of olive oil and the vinegar in a large bowl. Add the arugula or baby greens and the beet greens, if available, and toss well. Season with salt and pepper. Transfer to a serving platter.

Step 3

When the beets are cool enough to handle, cover them with another sheet of parchment and gently smash each one with the palm of your hand to flatten it to a disc about one-inch thick.

Step 4

Heat a 12-inch cast iron skillet over medium-high heat until hot. Add 1 tablespoon of olive oil to the pan. Add two of the smashed beets and cook until the bottoms are charred, about 3 minutes; flip and repeat. Use a spatula to place them on top of the greens on the serving platter. Repeat with remaining beets and the last tablespoon of olive oil.

Step 5

Scatter the cheese over the beets, and drizzle with more olive oil.

Serves 4

Cheese-Stuffed Focaccia

Posted on by The Olive Oil Hunter

This recipe shows off the versatility of focaccia dough. Yes, you can top it with cherry tomatoes, onions, red pepper, and more, but you can also stuff it! If you’d like to use this dough for a more traditional focaccia, simply divided in half as directed, then bake in a single layer in two 13-inch-by-9-inch pans and starting checking after 25 minutes.

Ingredients

  • 1 tablespoon active dry yeast 
  • 2 cups warm water, between 105°F-115°F
  • 1 tablespoon honey
  • 7 tablespoons extra virgin olive oil, divided use, plus more for dipping
  • 5 cups all-purpose, bread, or 00 flour, plus more for kneading
  • 1 teaspoon sea salt
  • 16 ounces mozzarella
  • Optional toppings: slivers of onion, fresh rosemary needles, very coarse sea salt

Directions

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, mix the yeast, water, and honey for a few seconds. Allow the yeast to bloom (get foamy), about 5-8 minutes. Add 2 tablespoons of olive oil, salt, and flour, and mix until a sticky dough forms. Switch to the dough hook and knead until smooth and elastic; it will be sticky, but should pull away from the sides of the bowl as you lift it. Only if it is too sticky to handle, add more flour, one tablespoon at a time. 

Step 2

Note: If you don’t have a stand mixer with a dough hook, bloom the yeast, water, and honey in a large bowl. Add the olive oil and salt and then the flour, mixing with a large spatula and then with your hands. Turn the dough out on a lightly floured countertop, flour your hands, and knead until smooth, about 7 minutes. 

Step 3

Pour 1 tablespoon of olive oil into a clean, large bowl. With lightly floured hands, form the dough into a ball and roll it in the olive oil. Place the bowl in a warm spot in your kitchen and cover with a clean dish towel. Let rise until doubled in volume, about an hour. (If you poke it with a fingertip, it should spring back right away.)

Step 4

Pour 3 tablespoons of olive oil into a 13-inch-by-9-inch metal cake pan, and coat the pan well. Turn the dough onto a lightly floured countertop, punch it down lightly, and cut it in half. Place half the dough in the pan, and use your fingertips to press it out to the edges and into the corners of the pan. Liberally dot the dough with dollops of the cheese. Using your hands, stretch the rest of the dough into a rectangle about the size of the pan and then place it on top of the cheese layer, stretching it further out to the corners of the pan and pressing it around the edges to seal it to the bottom layer. Use your fingertips or knuckles to make a pattern of indentations on the top of the dough. Cover the pan with a clean towel and let it rest for 20 minutes while you heat your oven to 450°F.  

Step 5

Just before baking, go over the indentations if needed. Then drizzle the final tablespoon of oil over the top and sprinkle on the onions, rosemary needles, and coarse salt, as desired. Bake for 35-40 minutes until golden, rotating the pan halfway through. Let cool for 5 minutes, then cut and serve with olive oil for dipping. 

Yields 10 generous servings

Baked Potatoes & Béarnaise Sauce

Posted on by The Olive Oil Hunter

This rich and flavorful sauce is traditionally an accompaniment for steak, but it’s also a wonderful break from sour cream on a perfectly baked potato—so satisfying it can be the entire meal! Note: Most béarnaise sauce recipes call for making it in a double boiler to avoid curdling the yolks from direct heat—two inches of water are kept at a simmer in the bottom pan while you whisk the ingredients in the top one. However, if you use a low heat and whisk constantly, you can make the sauce in a small saucepan over direct heat.

Ingredients

For the potatoes:

  • 4 large russet potatoes
  • 1-2 tablespoons extra virgin olive oil, as needed
  • A few pinches of coarse salt and twists of freshly ground black pepper

For the béarnaise sauce:

  • 1/4 cup sherry vinegar
  • 1 shallot, peeled and minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh French tarragon leaves, chopped, or 1 teaspoon dried tarragon, crumbled
  • 6 tablespoons unsalted butter
  • 6 tablespoons extra virgin olive oil
  • 2 egg yolks
  • 1 tablespoon water

Directions

Step 1

To bake the potatoes, preheat your oven to 450°F. Line a rimmed baking sheet with a large piece of parchment paper. Scrub and pat dry the potatoes, then place them on the parchment. With the tip of a sharp paring knife, pierce the potatoes on all sides. Rub them all over with olive oil and sprinkle them with salt and pepper. Bake until the tip of the knife easily goes through them, about an hour.

Step 2

About 20 minutes before the potatoes are ready, make the sauce. Place the vinegar, shallots, tarragon, and black pepper in a small saucepan and bring to a boil. Lower the heat and cook until the vinegar is reduced by half. Take the pan off the heat and let the vinegar cool to room temperature, 10 to 15 minutes.

Step 3

Melt the butter and set aside. Whisk the yolks and water into the vinegar reduction and place over low heat. Continue whisking until the mixture thickens and nearly doubles in volume. Then slowly whisk in the butter, about 2 tablespoons at a time; repeat with the olive oil. Continue whisking vigorously until the sauce thickens but is still pourable. If necessary, the sauce can sit for 15 minutes or so; whisk gently before serving as needed.

Step 4

Plate the potatoes and make a large slash lengthwise in each. Top with dollops of the béarnaise sauce and serve the rest on the side.

Yields 4 servings