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Explore Recipes Sides & Salads Page 33

Asian Slaw

Posted on by The Olive Oil Hunter

As we finally get the OK to get back to normal, a fun first step is a backyard get-together—great food, great friends, great fun! It’s one of the things I’ve missed the most. When I’m menu planning, I love to include one of my favorite sides, boldly flavored Asian slaw, easy to prepare but so intensely delicious. It also goes with everything, from burgers to pulled pork. And you can make it a few hours in advance—that’s enough time for the flavors to meld, while the slaw still remains crisp. Enjoy!

Ingredients

For the dressing:

  • 1/3 cup rice wine vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons fresh lime zest
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons peeled and finely minced fresh ginger
  • 1 large clove garlic, finely minced
  • 1/2 to 1 red jalapeño, stemmed, seeded, and finely minced

For the slaw:

  • 1 medium head Napa or Savoy cabbage, cored and shredded
  • 2 carrots, peeled, trimmed, and cut into matchsticks
  • 3 scallions, trimmed; white and green parts thinly sliced on a sharp diagonal
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup roasted peanuts, roughly chopped (optional)

Directions

Step 1

For the dressing, whisk together the rice wine vinegar, lime juice and zest, brown sugar, and soy sauce in a small mixing bowl. Whisk in the olive oil and sesame oil. Stir in the ginger, garlic, and jalapeño—half of it for mild heat, all of it for more heat.

Step 2

To assemble the slaw, toss the cabbage, carrots, and scallions in a large bowl. Add the dressing, and toss to lightly coat. Top with the cilantro leaves and peanuts if you’re using them.

Yields 4 to 6 servings.

Cauliflower Caponata

Posted on by The Olive Oil Hunter

As you know by now, I love all foods Mediterranean, and caponata is a wonderful dish that melds many flavors of the region. Traditionally the main ingredient is eggplant, but I’m super excited to share a wonderful variation with you that capitalizes on the wild popularity of cauliflower. As a cruciferous veg, cauliflower gets high marks for its nutrients, and its mild taste really lets the sweet and savory ingredients in this recipe come through. Caponata is often served as an appetizer, but it’s also a wonderful main dish when you want something light. I love to mound it on grilled bread slices for a fast bruschetta or serve it in a bowl surrounded by bell pepper sections to use as dippers—easy-peasy when company’s coming over. Enjoy!

Ingredients

  • 1/4 cup red wine vinegar
  • 1/3 cup golden raisins
  • 1 head cauliflower, cut into bite-sized pieces
  • 3/4 cup extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1/2 red bell pepper, stemmed, seeded, and diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup diced celery hearts or inner stalks of a full head
  • 1 teaspoon hot red pepper flakes (optional)
  • 4 to 6 peperoncini, stemmed and thinly sliced
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons brined capers, drained
  • Zest and juice of one lemon
  • 2 tablespoons chopped flat-leaf parsley
  • 2 teaspoons chopped fresh oregano
  • Salt and freshly ground pepper to taste

Directions

Step 1

Heat the vinegar in a small saucepan or in the microwave and pour on top of the raisins. Soak for 30 minutes to plump them and infuse flavor. In the meantime, bring a pot of salted water to boil and blanch the cauliflower for 90 seconds, strain, and cool to room temperature in a large bowl.

Step 2

In a large sauté pan over medium heat, add 1/4 cup of olive oil, the garlic, bell pepper, red onion, celery, and red pepper flakes, if using. Cook for several minutes, stirring frequently, until the bell pepper is tender-crisp and the onion and celery are translucent. Remove from the heat and pour over the cauliflower. Add the raisins and vinegar to the cauliflower mixture along with the peperoncini, pine nuts, capers, remaining 1/2 cup of olive oil, lemon juice and zest, parsley, oregano, and salt and pepper to taste. Gently mix the ingredients. Serve at room temperature or slightly chilled. It keeps for 5-7 days in the fridge.

Yields 6 appetizer servings

Apricot Salad with Prosciutto and Burrata

Posted on by Oceana Garceau

In the US, I love to shop farmers markets for the freshest produce, usually picked when ripe, so much tastier than fruit (and veggies) trucked across the country. Look for apricots in the next few weeks—May is the official start of the season in the northern hemisphere. As spring turns to summer, ripe peaches or nectarines are delicious replacements for the apricots in this visually stunning salad. Feel free to change the fruit to whatever favorites of yours are available seasonally where you live.

Ingredients

For the vinaigrette:

  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon white-wine or sherry vinegar
  • 2 teaspoons honey
  • Fine sea salt
  • Freshly ground pepper

For the salad:

  • 6 ounces baby arugula
  • 4 ripe apricots, preferably freestone
  • 8 ounces burrata or fresh buffalo mozzarella
  • 16 very thin slices prosciutto
  • Small fresh basil leaves
  • Coarsely ground pink peppercorns

Directions

To make the vinaigrette, whisk together the olive oil, vinegar, and honey. Season to taste with salt and pepper. To compose the salad, arrange a bed of arugula on a platter, or divide among four plates. Pit the apricots and slice into wedges, leaving the skin on for extra fiber. Drain the cheese and tear into bite-size chunks. If using burrata, tear directly over the platter or plates to catch any cream. Arrange the fruit, cheese, and prosciutto on the arugula. Drizzle with the vinaigrette, sprinkle with the basil and crushed peppercorns, and serve immediately.

Yields 4 servings.

Tapa of Mushrooms in Garlic Sauce (Champinones al Ajillo)

Posted on by The Olive Oil Hunter

Common in tapas bars throughout Spain, this mushroom appetizer can be served on its own as a tapa or as a side dish with beefsteak. It can be made up to a day in advance: cover, refrigerate, and reheat. Add the lemon juice and parsley just before serving.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, thinly sliced or minced
  • 1 small dried red chile, crumbled, or 1/4 to 1/2 teaspoon red pepper flakes
  • 2 pounds mushrooms, wiped clean, stems trimmed, cut in half
  • Salt to taste
  • 1/2 cup dry white wine or fino sherry
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley

Directions

Step 1

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chile or red pepper flakes. When the garlic begins to sizzle (about 30 seconds), add the mushrooms and turn the heat to medium high. Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry. Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes. Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat. Drizzle with extra virgin olive oil and serve hot or warm in small ceramic dishes, or serve on a platter with toothpicks stuck into the mushrooms.

Serves 8 as part of a tapas spread or 4 as a side dish — Recipe adapted from cooking.nytimes.com