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

Shaved Brussels Sprout Salad with Fruit and Nuts

Posted on by The Olive Oil Hunter

This is an attractive seasonal salad, one that can be adapted to what you have on hand. Substitute a firm pear for the apple (an Asian pear is especially good) or fresh orange juice for the lemon juice.

Ingredients

For the salad:

  • 1 pound fresh brussels sprouts (about 4 cups) 1 medium crisp apple, such as Honeycrisp or Gala, cored and chopped
  • 1/2 cup dried cranberries
  • 1/3 cup freshly shaved or shredded Parmigiano-Reggiano cheese
  • 1/3 cup walnuts, sunflower seeds, pine nuts, or pepitas, lightly toasted
  • 1/3 cup minced fresh chives

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon coarse salt (kosher or sea), or more to taste
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1

Rinse and pat dry the sprouts. Trim off the stems and remove and discard any dry or wilted leaves. Shave the brussels sprouts with your desired method (by hand, with a mandoline, or using the thin disk of a food processor) and place them in a large bowl.

Step 2

Top the shaved brussels sprouts with the chopped apple,
cranberries, cheese, walnuts, and chives.

Step 3

In a separate bowl, whisk together the dressing ingredients until emulsified. Taste for seasoning, adding more of any of the dressing ingredients to taste.

Step 4

Just before serving, pour the dressing over the salad and toss gently to combine.

Serves 4 to 6 — Recipe adapted from natashaskitchen.com

Traditional Greek Salad (Horiatiki)

Posted on by The Olive Oil Hunter

One of the most talented food writers I’ve known personally, David Rosengarten, published this terrific recipe in his book It’s All American Food. It’s a natural accompaniment to almost any protein—fish, chicken, pork, or beef.

Ingredients

  • 2 cups diced ripe tomatoes, such as Romas
  • 2 loosely packed cups of whole flat-leaf parsley leaves
  • 1 cup diced red or green bell pepper (about 1 large one)
  • 1 cup diced English cucumber
  • 1 cup diced purple (Bermuda) onion
  • 1 teaspoon finely minced garlic
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Combine all the ingredients in a large bowl. Mix thoroughly. Just before serving, season to taste with salt and pepper.

Serves 4 — Recipe adapted from It’s All American Food by David Rosengarten (Little, Brown and Company, 2003)

Baked Shrimp Risotto

Posted on by The Olive Oil Hunter

Traditional risotto demands that you be wed to the stove, stirring, stirring, stirring. This version frees you to be with family or friends. As for the shrimp, bathe them in extra virgin olive oil, season with salt and pepper, and cook in a medium-hot skillet until the shrimp are opaque and form a “C” shape. (Pro tip: An “O” shape means the shrimp are overcooked.)

Ingredients

  • 3 tablespoons extra virgin olive oil, plus more for serving
  • 5 garlic cloves, peeled and sliced
  • 1 cup Arborio rice
  • 3 1/2 cups low-sodium chicken broth, or more as needed
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 20 peeled and cooked large shrimp
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice
  • Coarse salt (kosher or sea)
  • 2 tablespoons chopped fresh flat-leaf parsley or basil, for garnish

Directions

Step 1

Preheat the oven to 400°F. Heat an enameled medium cast-iron casserole or Dutch oven over medium heat. Add the 3 tablespoons of olive oil. Add the garlic and rice and cook over medium heat, stirring, until very fragrant, 2 minutes.

Step 2

Stir in the broth and bring to a boil. Cover and bake for about 20 minutes, or until the rice is tender. Stir in the 1/2 cup of cheese, butter, and lemon juice; season with salt.

Step 3

Top each serving with 5 shrimp and additional cheese. Sprinkle with the herbs, then drizzle with extra virgin olive oil.

Serves 4 — Recipe adapted from foodandwine.com

Olive Oil and Kale Mashed Potatoes

Posted on by The Olive Oil Hunter

Are you expecting a dairy-free guest? These rustic potatoes will “wow” them. And the final picturesque drizzle of fresh extra virgin olive oil makes the potatoes Instagram-worthy.

Ingredients

  • 2 pounds washed, unpeeled Yukon Gold potatoes, cut into 1-inch pieces
  • 4 garlic cloves, peeled and coarsely chopped
  • 1/3 cup extra virgin olive oil, plus more as needed
  • 1/4 cup scallion, trimmed, white and green parts finely sliced crosswise
  • 4 cups finely chopped Tuscan kale (1 small bunch)
  • 2 tablespoons minced fresh rosemary
  • Sea salt and freshly ground black pepper
  • Pinches of red pepper flakes (optional)

Directions

Step 1

Place the potatoes, garlic, and 1 teaspoon of salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook the potatoes until fork tender, about 15 to 20 minutes. Drain the potatoes, reserving 1 cup of the cooking liquid.

Step 2

Heat a skillet over medium heat. Add a tablespoon of olive oil, the scallions, and kale, and cook until wilted, 1 to 2 minutes. Set aside.

Step 3

Use a potato masher to coarsely mash the potatoes and garlic. With a rubber spatula, fold in the 1/3 cup olive oil, 1/2 cup of the reserved cooking liquid, the kale, scallions, rosemary, 1/2 teaspoon salt, and freshly ground black pepper. Continue folding until creamy, adding up to 1/2 cup more cooking liquid and additional drizzles of olive oil, if desired. Season to taste with up to 1/2 teaspoon more salt and pinches of red pepper flakes, if desired. Serve hot.

Serves 4 to 6 — Recipe adapted from loveandlemons.com