Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 31

Roasted Shrimp With Corn and Burst Tomatoes

Posted on by The Olive Oil Hunter

This is a fun dish in the South American style of using round chunks of sweet corn on the cob. If you’d prefer, slice the kernels off the raw ears after husking and add them to the baking dish when you add the shrimp. For a variation, toss the finished dish with cooked pasta.

Ingredients

  • 1/4 cup dry white wine
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon hot red pepper flakes or more to taste
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • 1 pound large shrimp, peeled and deveined
  • 1 pint red cherry tomatoes
  • 2 ears sweet corn, husked, cut crosswise into 1-inch wheels
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped fresh cilantro or parsley
  • Crusty bread for serving

Directions

Step 1

Preheat your oven to 350°F. In a large bowl, combine the white wine, lemon juice, garlic, teaspoon of salt, and pepper flakes. Whisk in the 1/2 cup of olive oil. Pat the shrimp dry with paper towels, add them to the marinade, and toss to coat.

Step 2

Place the tomatoes and corn in a large glass or ceramic baking dish and drizzle with the remaining 2 tablespoons of olive oil. Season to taste with salt and black pepper. Roast for 20 minutes or until the tomatoes begin to split.

Step 3

Tip the bowl of shrimp with its marinade over the tomatoes and corn and stir to combine, spreading out the shrimp in a single layer.

Step 4

Roast for an additional 15 minutes, or until the shrimp are opaque and cooked through. Stir in the cilantro or parsley. Serve with crusty bread to mop up the juices.

Yields 4 servings

Peruvian Purple Potato Salad

Posted on by The Olive Oil Hunter

The beauty of these potatoes is more than skin deep—they’re rich in antioxidants. Leave on the skins for maximum nutritional benefits. 

Ingredients

  • 2 pounds Peruvian purple potatoes, scrubbed 
  • 3 tablespoons Pear Balsamic Vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt, plus more to taste 
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/2 cup extra virgin olive oil
  • 1/2 cup Kalamata olives, pitted and roughly chopped
  • 1/4 cup red onion, peeled and diced
  • 1 jalapeño pepper, stemmed, seeded, and finely diced (optional) 
  • 1/2 yellow or orange bell pepper, stemmed, seeded, and diced
  • 3 tablespoons each chopped fresh cilantro, parsley, and chives 

Directions

Step 1

Boil the potatoes in salted water until just tender—20 minutes or so, depending on their size, but don’t overcook. Drain, let cool slightly, and quarter them. Transfer to a large bowl. 

Step 2

In a small bowl, combine the vinegar, mustard, salt, and black pepper. Slowly whisk in the olive oil until the mixture emulsifies. Pour the vinaigrette evenly over the potatoes while they’re still warm. Gently fold in the olives, onion, jalapeño (if using), bell pepper, and herbs. Season to taste with more salt and black pepper. 

Yields 4 to 6 servings

Grilled Halloumi Over Salad

Posted on by The Olive Oil Hunter

I’m a huge fan of halloumi, a brined goat’s milk cheese from Cyprus. Because it has a high melting point, this firm, somewhat salty cheese can be grilled directly on the grate. You can skewer chunks along with your favorite veggies or simply grill slices and serve them with the refreshing seasonal salad in this recipe.

Ingredients

  • 4 tablespoons extra virgin olive oil, divided
  • 1 tablespoon best-quality red wine vinegar 
  • 1 teaspoon fresh oregano, chopped, or 1/2 teaspoon dried oregano 
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 8 ounces cherry tomatoes, halved 
  • 1 cucumber, diced
  • One head romaine lettuce, washed, dried, and torn 
  • 12 brined Kalamata olives, drained, pitted, and halved 
  • 1/2 cup loosely packed flat-leaf parsley, coarsely chopped
  • 12 ounces of halloumi, cut crosswise into 1/3-inch-thick slices 
  • 4 tablespoons Greek yogurt (optional)

Directions

Step 1

Make the salad: In a bowl, whisk together 2 tablespoons of the olive oil, the red wine vinegar, oregano, salt, and pepper. Add the tomatoes, cucumber, lettuce, olives, and parsley. Toss gently to coat the vegetables with the dressing and divide evenly on four plates.

Step 2

Pour the rest of the olive oil onto a rimmed sheet pan and gently coat both sides of each cheese slice. On a medium-hot grill, grill the cheese for 1 to 2 minutes per side, turning with tongs or a thin-bladed spatula. (Work in batches if necessary.) 

Step 3

Top each salad plate with equal amounts of the grilled cheese and add a dollop of yogurt, if desired. Serve immediately. 

Yields 4 servings.

Spinach and Strawberry Salad with Bacon

Posted on by The Olive Oil Hunter

My wife, Meghan, and I enjoyed this simple salad on the first day of our first Chilean olive oil expedition, and we recreated it as soon as we returned home. For an equally delicious variation, substitute blueberries and chopped walnuts for the strawberries and almonds.

Ingredients

  • 6 strips thick-cut bacon, diced
  • 10 ounces fresh spinach, sliced into thin strips
  • 1 quart ripe strawberries, hulled and sliced
  • 1/2 cup extra virgin olive oil
  • Juice of one lemon
  • 1 teaspoon honey or more to taste
  • Coarse kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup sliced almonds

Directions

Step 1

Place the bacon in a cold skillet and bring the heat to medium. Cook the bacon until the fat is rendered and the bacon is crisp, 6 to 8 minutes. Drain the bacon on paper towels and set aside. Arrange the spinach and strawberries in a large serving bowl.

Step 2

Make the dressing: Combine the olive oil, lemon juice, honey, and salt and pepper in a small bowl. Whisk to mix. Taste and add more honey or salt or pepper as needed. Just before serving, drizzle the dressing over the salad, tossing gently to mix. Top with the reserved bacon and the almonds.

Yields 4 servings.