Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 22

Siracha and Lime Corn Salad

Posted on by The Olive Oil Hunter

This salad is also excellent when made with grilled corn. Simply lay the husked ears on a hot grill grate and grill, turning with tongs, until patches of brown appear. Slice the kernels off the cobs before proceeding with the recipe.

Ingredients

  • 3 ears fresh sweet corn, kernels sliced off the cobs
  • 4 tablespoons extra virgin olive oil, divided use
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 red bell pepper, cored, seeded, and diced small
  • 2 tablespoons sriracha or your favorite hot sauce
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup crumbled Cotija cheese
  • 1/2 fresh lime

Directions

Step 1

In a large pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the corn kernels in an even layer. Leave them alone for 2 to 3 minutes, or until starting to brown, then season with salt and pepper. Continue to cook, tossing occasionally, until the corn is well browned in spots and popping in the pan, 6 to 8 minutes.

Step 2

Add the bell pepper and continue to cook until they’ve softened slightly but haven’t completely
lost their crunch, about 2 minutes. Add the sriracha and toss to coat. Remove the pan from the heat.

Step 3

Add the cilantro and Cotija and squeeze the lime half over everything; stir to combine. Season with salt and pepper to taste before serving.

Serves 4 — Recipe from food52.com

Garlic and Lemon Aioli with Fresh Asparagus

Posted on by The Olive Oil Hunter

This is a recipe my wife, Meghan, and I enjoy as an appetizer when asparagus is in season. We use a Microplane to grate the lemon zest and garlic.

Ingredients

  • 1 bunch fresh asparagus, tough ends removed, preferably thicker stalks
  • 1/2 cup mayonnaise
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fresh and finely grated lemon zest 1 teaspoon fresh lemon juice, or more to taste
  • 1 to 2 cloves garlic, peeled and finely grated 2 teaspoons Dijon mustard
  • 1 teaspoon whole grain mustard
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Roast, grill, or blanch the asparagus until tender. (The time will depend on the thickness of the asparagus.) Set aside.

Step 2

Make the aioli: Combine all the ingredients in a small mixing bowl and whisk to combine. Cover and refrigerate if not using immediately. Transfer to an attractive bowl and serve with the asparagus.

Serves 2 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Prosciutto Wraps

Posted on by The Olive Oil Hunter

As I settle into the dog days of summer, I plan my menus to get the most taste for the least amount of cooking, and these wraps fit that to a T. Thin slices of prosciutto are the perfect alternative to flour-based wraps—more flavorful and practically carb-free. I love the creaminess of the Brie and avocado “stuffing,” but you can roll up goat cheese and figs, cheddar and apple slices, mozzarella and tomatoes, or your own creative combination.

Ingredients

  • 8 ounces Brie
  • 2 ripe avocados
  • 8 very thinly sliced pieces of prosciutto 
  • Extra virgin olive oil
  • Balsamic vinegar
  • Maldon or another coarse sea salt 
  • Black pepper to taste

Directions

Step 1

Cut the avocados in half and use a spoon to carefully remove each half from its peel; cut the avocado into thin strips.

Step 2

Cut the Brie into thin slices. Bundle 2 or 3 pieces each of avocado and Brie at one of the short ends of a prosciutto slice and roll it up. Repeat with the remaining prosciutto.

Step 3

Place two wraps on each of four salad plates and drizzle with olive oil and a few drops of the balsamic.

Step 4

Top with the salt and a grind of black pepper.

Yields 4 servings

The Ultimate 4th of July Potato Salad

Posted on by The Olive Oil Hunter

Potato salad is the quintessential summer side dish, and I love mine done to the max. This variation includes not only hard-boiled eggs, but also crispy bacon, all dressed in a vinaigrette—so good you’ll want it for your main dish!

Ingredients

  • 8 eggs
  • 8 ounces bacon
  • 1/4 cup red wine vinegar
  • 3 tablespoons Dijon mustard, more to taste
  • 1/2 cup extra virgin olive oil, more to taste
  • 4 pounds red new potatoes
  • 6 scallions, rough chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • Coarse salt and freshly ground pepper to taste

Directions

Step 1

Hard-boil the eggs, peel them under running water, and then cut into large diced pieces; set aside. Cut the bacon strips into 1″ pieces and sauté in a large skillet until crisp. Use a slotted spoon to transfer to paper towels to drain. 

Step 2

In a large serving bowl, whisk the vinegar and Dijon together, and then slowly whisk in the olive oil; set aside. 

Step 3

Cut the potatoes into large diced pieces and cook in boiling water until easily pierced with the tip of a knife, 7-10 minutes. Drain the potatoes and let them cool for only about 5 minutes; then fold them into the dressing (doing this while the potatoes are still warm helps them absorb all the flavors).

Step 4

Gently fold in the bacon, eggs, scallions, and herbs. Taste and add salt, pepper, and more Dijon and/or olive oil as desired. Serve at room temperature with a final sprinkle of coarse salt. 

Serves 8