Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 25

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

Asparagus and Crispy Bean Salad with Manchego

Posted on by The Olive Oil Hunter

This is a great use for canned cannellini beans (or use garbanzos). Sprinkle with Spanish smoked paprika, if desired, before roasting.

Ingredients

  • One 15-ounce can cannellini beans, drained and rinsed Coarse salt (kosher or sea)
  • 8 ounces fresh asparagus, tough ends snapped off
  • 6 tablespoons extra virgin olive oil, divided use Freshly ground black pepper
  • 4 ounces arugula
  • 3 ounces shaved Manchego cheese
  • 1 cup chopped fresh mint
  • Flaky sea salt, such as Maldon
  • One 1.6-ounce can Spanish anchovies, rolled into tight spirals, for garnish (optional)

Directions

Step 1

Heat the oven to 375°F. Line a rimmed baking sheet with paper towels and spread the beans out to dry while the oven is heating.

Step 2

Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the asparagus and blanch for
1 minute. Drain and quickly plunge the asparagus into an ice bath to cool. (This step also sets the green color.) Cut the spears lengthwise into 2-inch pieces.

Step 3

Remove the paper towels and keep the beans on the baking sheet. Drizzle 3 tablespoons of olive oil over the beans, season with 1 1/2 teaspoons of salt and a few grinds of black pepper, and toss to fully coat. Transfer to the oven and cook for 20 minutes or until browned and crisp. Remove the beans from the baking sheet and cool to room temperature.

Step 4

In a large bowl, combine the arugula, asparagus, cheese, mint, and beans. Right before serving, slowly drizzle in about 3 tablespoons of olive oil and gently toss. Add a little more olive oil if the salad looks dry.

Step 5

Spread the salad on a large platter and garnish with the anchovies, if using. Finish with flaky sea salt.

Serves 4 to 6 — Recipe adapted from Food52.com

Spanish Tuna, Potato and Green Bean Salad

Posted on by The Olive Oil Hunter

Similar to a classic French niçoise salad, this Iberian version uses fresh tuna steaks rather than tinned tuna. Enjoy it for lunch or a light supper. We wouldn’t say no to a glass or two of txakoli or other dry Spanish white wine.

Ingredients

  • 2 tuna steaks, each about 6 ounces
  • Extra virgin olive oil, plus 1/3 cup for the dressing
  • Juice of 1/2 lemon
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 12 ounces fingerling potatoes or small red potatoes
  • 10 ounces green beans, trimmed
  • 6 ounces small tomatoes (such as Romas), cut into wedges, or cherry tomatoes, halved
  • 1/2 red onion, peeled and thinly sliced 2 to 3 large garlic cloves, minced
  • 1 teaspoon pimentón (Spanish smoked paprika), or more to taste
  • 3/4 teaspoon cumin
  • 1/2 teaspoon hot red pepper flakes
  • 3 tablespoons white wine vinegar
  • 6 ounces spring greens or butter lettuce

Directions

Step 1

Brush the tuna steaks on both sides with olive oil. Drizzle with the lemon juice, then season generously with salt and pepper.

Step 2

In the meantime, heat a large cast iron skillet on the stovetop over medium-high heat and film the bottom with olive oil. Sauté the tuna steaks, turning as needed, until done to your liking. (We prefer ours medium-rare, i.e., still pink in the center.) Let rest for 3 minutes, then thinly slice each steak, removing any dark parts. Set
aside, covered and refrigerated.

Step 3

Place the fingerling potatoes in a large pot and cover with water. Boil for 10 minutes or until you are able to stick a fork through the potatoes without resistance. Using a slotted spoon, remove the potatoes from the water and transfer to a plate for now. Do not discard the water.

Step 4

Prepare a large bowl with ice water and set aside near the pot.

Step 5

In the same cooking pot, with the water boiling, add the green beans. Cook for 4 minutes or so. Drain, and immediately place the green beans in the ice bath to stop cooking. When cooled, remove the green beans from ice bath and pat dry.

Step 6

Cut the fingerling potatoes in halves lengthwise and place them in a large mixing bowl. Add the green beans, tomatoes, onions, and garlic. Season with salt, pepper, paprika, cumin, and hot red pepper flakes. Add the sliced tuna. Combine the 1/3 cup of olive oil with the vinegar and whisk. Pour the oil-vinegar mixture over the salad and toss gently to lightly coat the ingredients. Taste, then adjust the seasoning as desired.

Step 7

Arrange spring greens or butter lettuce on a nice platter and top with the dressed tuna and vegetables.

Serves 4 — Recipe adapted from the mediterraneandish.com