Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 18

Roasted Beet Salad

Posted on by The Olive Oil Hunter

This colorful fall-inspired salad is a perfect lunch dish or first course for dinner.

Ingredients

  • 8 small or 4 large yellow or red beets
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 tablespoon balsamic vinegar, plus more for drizzling 
  • 4 cups arugula, mâche, or other greens
  • 4 ounces goat cheese, cut into cubes
  • 1 ounce shelled pistachios

Directions

Step 1

Preheat your oven to 400°F. Trim the beets (no need to peel them) and toss with the olive oil and then transfer to a baking sheet lined with parchment paper. Roast them until tender, up to one hour. 

Step 2

Out of the oven, roll up the beets in the parchment and allow them to sit for 10 minutes; this makes it easy to now take off the peel. Halve them and toss with another tablespoon of olive oil and the vinegar.

Step 3

Divide the greens among four plates and then top with equal amounts of beets, goat cheese, and pistachios. Drizzle with more oil and vinegar.

Yields 4 servings

Grilled Pear Salad with Greens and Port Vinaigrette

Posted on by The Olive Oil Hunter

Peaches or apricots are delicious alternatives to the pears. 

Ingredients

  • 1/2 cup extra virgin olive oil
  • 3 tablespoons Pear Balsamic Vinegar
  • 1 tablespoon port wine (or more vinegar)
  • 2 teaspoons honey
  • 1/4 teaspoon coarse salt, plus more to taste 
  • 1/4 teaspoon coarsely ground black pepper
  • 8 cups mixed greens, such as romaine lettuce, endive, radicchio, and arugula, torn, chopped, or sliced 
  • 3 ripe pears, such as Bosc, Bartlett, or d’Anjou 
  • 3 tablespoons mascarpone or another soft, creamy cheese 
  • 1/2 cup toasted macadamia nuts, chopped 
  • 1/2 cup pomegranate seeds for garnish (optional) 

Directions

Step 1

Make the vinaigrette: In a jar with a tight-fitting lid, combine the olive oil, vinegar, port, honey, and the ¼ teaspoons of salt and black pepper, and shake vigorously until emulsified. Taste for seasoning, adding more salt if needed. Pour 3 tablespoons of the vinaigrette onto a shallow plate and reserve the remainder. 

Step 2

Divide the salad greens among six plates. Cut each pear in half and remove the core. Dip the cut sides in the plated vinaigrette. Set up your grill for direct grilling. Grill the pears, cut sides down, until light grill marks appear, about 5 minutes. 

Step 3

While the pears are still warm, arrange a pear half on each salad plate, cut side up, and put a dollop of mascarpone in each cavity. Drizzle with the reserved vinaigrette (shake the jar if necessary), and top with the toasted macadamia nuts and pomegranate seeds, if using. 

Yields 6 servings 

Baby Bok Choy

Posted on by The Olive Oil Hunter

Looking for a simple side dish for an Asian-influenced meal? We love baby bok choy. You could substitute rapini or broccoli florets if baby bok choy isn’t available.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 pound baby bok choy, stalks separated, washed and spun dry
  • 1/4 cup fresh orange juice
  • 2 tablespoons natural rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon sriracha
  • 1 teaspoon sugar
  • 1 tablespoon sliced scallions
  • 1 teaspoon toasted sesame seeds

Directions

Step 1

Heat the olive oil in a pan over medium-high heat. Add half the baby bok choy and sauté the vegetable for a minute; then add the other half. Cook the bok choy until it’s caramelized, about 3 minutes, then remove to a plate.

Step 2

Deglaze the pan with the orange juice and vinegar, then add the soy sauce. Cook for just a few seconds, then swirl in the sriracha and sugar. Cook for about 45 seconds more, reducing the sauce slightly.

Step 3

Drizzle the sauce around the bok choy and garnish with the sesame seeds and scallions.

Serves 4 — Recipe adapted from L.A. Son by Roy Choi (Anthony Bourdain/Ecco, 2013)

Prawn Tacos with Asian Slaw

Posted on by The Olive Oil Hunter

Nagi Maehashi is one of Australia’s most popular food bloggers. We were inspired by her recipe for tacos made with prawns, and paired them with one of our favorite Asian cabbage slaws featuring extra virgin olive oil.

Ingredients

For the prawns:

  • 1 pound large prawns or shrimp, peeled (tails, too)
  • Zest and juice of 1 lime
  • 2 garlic cloves, peeled and smashed with the flat of a heavy knife
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1 teaspoon pure chile powder, preferably chipotle
  • 1/2 teaspoon ground cumin
  • 1 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon freshly ground black pepper

For the slaw:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon toasted sesame oil
  • 1/4 cup rice vinegar (unseasoned)
  • 3 tablespoons honey or agave
  • 1 tablespoon soy sauce or coconut aminos
  • 1 tablespoon peeled fresh ginger, finely minced or grated
  • 1 garlic clove, peeled and finely minced
  • 1/2 teaspoon coarse salt (kosher or sea)
  • 1 teaspoon sriracha, or more to taste
  • 1/2 pound shredded napa cabbage
  • 1 carrot, trimmed, peeled, and grated
  • 2 scallions, trimmed and thinly sliced
  • 1/4 cup fresh cilantro leaves, coarsely chopped
  • 1 tablespoon toasted sesame seeds

For serving:

  • Small corn or flour tortillas, warmed
  • 1 cup sour cream
  • 1/2 cup pickled jalapeño slices (optional)
  • Your favorite hot sauce

Directions

Step 1

Place the prawns in a large mixing bowl. In a small bowl, combine the lime zest and juice, garlic, olive oil, cilantro, chile powder, cumin, salt, and black pepper. Whisk to combine, then pour over the shrimp. Marinate for 15 to 20 minutes (no more).

Step 2

In the meantime, make the dressing for the slaw: Combine the extra virgin olive oil, sesame oil, rice vinegar, honey, soy sauce, ginger, garlic, salt, and sriracha in a small bowl. Whisk and set aside. Taste for seasoning, adding more sriracha, if desired.

Step 3

Add the cabbage, carrot, scallions, and cilantro leaves to a medium bowl. Pour the slaw dressing (you may not need all of it) over the cabbage mixture and stir gently. Let the slaw sit until the cabbage wilts slightly. Top with sesame seeds.

Step 4

Drain the shrimp and sauté in a hot skillet for about 2 minutes per side, or until opaque and cooked through. (Alternatively, skewer the shrimp and cook on a hot grill.)

Step 5

Serve the shrimp with the tortillas, sour cream, jalapeño chips, if using, hot sauce, and the prepared slaw.

Serves 4 — Recipe adapted from recipetineats.com