Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 3

Tabbouleh

Posted on by The Olive Oil Hunter

This salad features bulgur, a versatile whole grain that’s made from cracked wheat and packed with protein and fiber (it’s also great folded into just-roasted vegetables). This zesty dish can be a side or a meatless meal.

Ingredients

  • 3/4 cup uncooked bulgur 
  • 1/3 cup extra virgin olive oil, plus more for drizzling
  • 2 tablespoons Condimento Bianco Menta
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 2 ounces shelled walnuts
  • 2 large ripe tomatoes or 2 cups cherry tomatoes

Directions

Step 1

Bring 1 1/2 cups water to a boil and add the bulgur. Simmer, according to package directions, until the water is absorbed, about 15 minutes, watching carefully toward the end to avoid scorching. Remove from the heat and set aside to cool.

Step 2

In a large bowl, make the dressing by whisking together the olive oil, vinegar, lemon juice, salt, and pepper. 

Step 3

Roughly chop the parsley, mint, and nuts and add to the bowl with the dressing. Coarsely chop the tomatoes (if using cherry tomatoes, halve them) and add along with the bulgur, folding them in well. Taste and add more salt and pepper as desired. Serve with a drizzle of olive oil. 

Yields 4 servings

Gai Lan (Chinese Broccoli)

Posted on by The Olive Oil Hunter

Chinese broccoli is a delicious change from American greens. Melissa Wong shared her simple recipe with me. If you can’t find it at your local ethnic markets, feel free to substitute broccoli rabe. Vegetarian versions of oyster sauce are available online or at larger markets.

Ingredients

  • 1 pound gai lan or baby gai lan
  • 4 cups homemade or low-sodium store-bought
  • chicken or vegetable broth, or salted water
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons minced fresh ginger (optional)
  • 2 teaspoons minced garlic
  • 2 tablespoons oyster sauce

Directions

Step 1

Soak the gai lan in cold water to dislodge any sand or grit; rinse well and drain. Trim about 1/2 inch off the stem ends. Peel any tough ends with a vegetable peeler or paring knife. (This will not be necessary if you are using baby gai lan.) Prepare an ice bath by adding ice cubes to a large bowl of cold water.

Step 2

Over medium-high heat, bring the broth to a boil in a deep saucepan or wok. Add the gai lan and blanch until it turns bright green, 3 to 4 minutes. Transfer the gai lan to the ice bath to stop the cooking. Reserve the cooking liquid in a separate bowl or container. Drain the gai lan and transfer it to a platter, plate, or shallow bowl.

Step 3

Add the olive oil to the still-hot pan (or reheat, if necessary) as well as the garlic and ginger, if using. Sauté over medium heat for 1 to 2 minutes. Whisk in 2 tablespoons of the reserved cooking liquid (save or freeze the remainder for another use) as well as the oyster sauce. Pour the sauce over the gai lan. Serve at room temperature.

Serves 4

Beet and Goat Cheese Salad

Posted on by The Olive Oil Hunter

Roasting vegetables brings out their depth of flavor and turns a simple salad into a spectacular one. Beets, in particular, become oh so sweet!

Ingredients

  • 2 small red or yellow beets, about 6 ounces each
  • Extra virgin olive oil
  • Pinch of kosher or coarse sea salt
  • 4 cups micro greens or arugula
  • 1 ripe pear, halved, cored, and cut into thin slices
  • 3 ounces goat cheese, cut into slices
  • 1 small red onion, cut into thin rings
  • 2 tablespoons unsalted pistachios Balsamic vinegar of Modena

Directions

Step 1

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper. Set aside.

Step 2

Scrub the beets and cut off the roots and tips, but don’t peel. Cut into medium cubes and transfer to the sheet pan. Drizzle liberally with olive oil and sprinkle with salt. Roast until the tip of a sharp knife easily pierces a few cubes, about 30 minutes. Remove beets from the oven and let cool.

Step 3

Divide the greens between two large plates. Top with equal amounts of beets, pears, cheese, red onion, and pistachios. Drizzle with olive oil and balsamic vinegar.

Serves 2

Soba Noodles and Peas with Olive Oil-Soy Dressing

Posted on by The Olive Oil Hunter

Thin buckwheat noodles, called soba, have been enjoyed in Japan for thousands of years. But it wasn’t until 1993 that the first soba restaurant was opened in the Southern Hemisphere. From Sydney, the concept spread to other Australian cities. Add cooked shrimp (boiled, sautéed, or grilled) if you want to turn simple soba into a more substantial dish.

Ingredients

For the dressing:

  • 1/4 cup seasoned rice vinegar
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons tamari or soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons honey or maple syrup
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon minced fresh garlic

For the soba noodles:

  • One 8-ounce package soba noodles
  • 1/2 cup cooked green peas or shelled edamame
  • 2 scallions, white and green parts thinly sliced
  • 1 pound cooked shrimp, peeled and deveined (optional), for serving
  • 2 jalapeños, preferably red, seeded and thinly sliced crosswise, for serving
  • Crushed red pepper flakes, for serving
  • Lime wedges, for serving

Directions

Step 1

Make the dressing: In a small bowl, whisk together all the ingredients. Set aside.

Step 2

In the meantime, bring a pot of water to a boil and add the noodles. Cook for 1 minute less than the package directions. Drain the noodles and rinse under cold running water to remove any excess starch. Drain once more. Place the noodles in a large bowl. Add the peas, scallions, and dressing to the soba and use tongs to combine

Step 3

Divide the soba among four plates or bowls. Top with the shrimp, if using. Offer small bowls of jalapeños, crushed red pepper flakes, and
lime wedges.

Serves 4