Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 33

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.

Wine-Braised Potatoes with Garlic and Chiles

Posted on by The Olive Oil Hunter

The humble potato, a native of South America, takes on a sophisticated persona in this satisfying dish.

Ingredients

  • 2 pounds Yukon gold or red potatoes, peeled and cut into 1- to 1 1/2-inch chunks
  • 2 medium garlic cloves, peeled and minced
  • 1 bay leaf
  • 1/2 teaspoon hot red pepper flakes
  • 1 1/4 teaspoons merquén or smoked paprika
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 small Spanish onion, peeled and finely chopped
  • 3/4 cup dry white wine, preferably Chilean
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup lightly packed fresh flat-leaf parsley, chopped

Directions

Step 1

In a medium bowl, toss the potatoes with the garlic, bay leaf, hot red pepper, paprika, 1/4 teaspoon salt, and 1/2 teaspoon black pepper.

Step 2

In a large saucepan over medium heat, warm the olive oil until shimmering. Add the onion and 1/2 teaspoon of salt, then cook, stirring occasionally, until fully softened, 7 to 10 minutes. Stir in the potato mixture, then add the wine and broth. Bring to a boil over medium-high heat, then cover. Reduce the heat to medium and simmer, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, about 30 minutes.

Step 3

Uncover and continue to cook, now stirring more often and adjusting the heat to maintain a gentle simmer, until the liquid has thickened and lightly coats the potatoes, about 7 minutes. Remove from the heat. Cover and let stand for about 5 minutes. Remove and discard the bay leaf and stir in the parsley. Taste and season with salt and black pepper. Note: Don’t stir the potatoes too vigorously or they’ll break apart and make the sauce gluey. Also, don’t reduce the sauce too far; as the potatoes sit off heat, they’ll continue to absorb the sauce.

Serves 4 — Recipe adapted from 177milkstreet.com