Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 39

Asian Cabbage Salad

Posted on by The Olive Oil Hunter

There’s no need to follow this recipe slavishly. Feel free to add shredded purple cabbage, snow pea pods, sliced water chestnuts, and so on. You can even turn the salad into a light lunch or dinner entrée by topping it with shredded rotisserie chicken or thinly sliced grilled steak.

Ingredients

For the dressing

  • 1 to 2 cloves garlic, peeled and finely minced
  • 1/4 cup unseasoned rice vinegar
  • 1 1/2 tablespoons honey
  • 1 tablespoon Asian toasted sesame oil
  • 2 teaspoons fresh lime juice
  • 1 1/2 teaspoons soy sauce or coconut aminos
  • 1 teaspoon peeled and grated fresh ginger
  • Pinch of hot red pepper flakes (optional)
  • 1/4 cup extra virgin olive oil

For the salad

  • 1 head Napa cabbage
  • 1 carrot, peeled and shredded
  • 1 red bell pepper, stemmed, seeded, and sliced into 1/4-inch strips
  • 2 scallions, trimmed, white and green parts thinly sliced
  • 12 cherry tomatoes, halved
  • 1/2 cup loosely packed fresh cilantro leaves
  • Coarsely chopped roasted peanuts (salted or unsalted), for garnish (optional)

Directions

Step 1

Combine all the ingredients for the dressing in a jar with a tight-fitting lid or whisk together in a small bowl. Set aside.

Step 2

Trim the cabbage, removing any blemished leaves. Trim the stem end. Cut the head in half, lengthwise (or cut into quarters if it’s especially large), then slice crosswise into thin strips. Place in a large serving bowl. Add the carrot, bell pepper, scallions, tomatoes, and cilantro leaves. Toss.

Step 3

Vigorously shake the jar of dressing until emulsified (or re-whisk, if in a bowl) and pour over the salad. Toss again to lightly coat the salad. (Pull a few of the tomatoes to the top as their weight sometimes makes them sink to the bottom of the bowl.) Sprinkle with peanuts, if using.

Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Shrimp BLT Salad

Posted on by The Olive Oil Hunter

With more than 2,500 miles of coastline and cold, temperate waters, Chile hosts one of the most robust aquacultures in the world. Perhaps you have eaten the country’s succulent shrimp, said to be better than that from the Pacific Northwest or Canada. In any case, dinner can be on the table in 20 minutes or less.

Ingredients

  • 1 tablespoon paprika
  • 1 teaspoon granulated garlic powder
  • 1/2 teaspoon plus a pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1 pound large shrimp, peeled and deveined
  • 4 slices thick-cut bacon
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lime
  • Pinch of sugar
  • 1 head romaine, chopped
  • 1 cup cherry tomatoes, halved

Directions

Step 1

Heat the broiler. In a small bowl, combine the paprika, garlic powder, and cayenne and season with salt and pepper. On a large rimmed baking sheet, toss the shrimp with the paprika mixture, then broil, flipping once, until pink, about 5 minutes. (You can also cook the shrimp in a mesh grilling basket on the grill.)

Step 2

Meanwhile, in a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain, then chop.

Step 3

Make the vinaigrette: In a small bowl, whisk together the olive oil, lime juice, a pinch of cayenne, and a pinch of sugar until combined. Add the romaine to a salad bowl and top with the shrimp, bacon, and tomatoes. Drizzle with the vinaigrette and serve.

Serves 4 — Recipe adapted from delish.com

Summer Corn Chowder

Posted on by The Olive Oil Hunter

This is the perfect soup to make with farmstand sweet corn. If desired, garnish the soup with diced avocado or chopped cooked bacon.

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 onion, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 6 sprigs fresh thyme, leaves only
  • 1/4 cup all-purpose flour
  • 6 cups vegetable stock
  • 2 cups heavy cream
  • 2 Idaho potatoes, peeled and diced
  • 6 ears corn, husked
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh parsley leaves
  • Crusty bread, for serving

Directions

Step 1

Heat the butter and 2 tablespoons of olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme, and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Step 2

Cut the corn kernels off the cobs and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley. Ladle the soup into bowls and drizzle with olive oil. Serve with crusty bread.

Serves 6 — Recipe adapted from Chef Tyler Florence, foodnetwork.com

Olive Oil Egg Salad

Posted on by The Olive Oil Hunter

We like to mound this salad in the middle of an attractive plate or bowl and surround it with Belgian endive in a flower petal pattern. It makes a lovely keto-friendly appetizer.

Ingredients

  • 1/4 cup extra virgin olive oil, plus more as needed
  • 6 garlic cloves, peeled and finely chopped
  • 1 large white onion, peeled and diced
  • 8 large hard-cooked eggs, peeled
  • Sea salt and freshly ground black pepper
  • Sliced bread, endive or treviso spears, crackers, or lettuce leaves, for serving

Directions

Step 1

In a large skillet set over medium-low heat, heat the oil until it’s shimmering. Add the garlic and onions, stir to coat with the oil, and then cover. Cook, stirring now and then, until the garlic and onion are very soft, about 30 minutes. It may be necessary to reduce the heat slightly to keep them from scorching and to add a touch of olive oil if anything starts sticking to the skillet.

Step 2

Remove the skillet from the heat. Use the back of a fork to mash the warm garlic and onion until the mixture is a soft, jam-like consistency. Push the onions and garlic to the side and use the back of the same fork to mash the eggs into a soft spread. Incorporate the mushy garlic-onion paste into the eggs and stir until fully incorporated. Season generously with salt and pepper.

Step 3

Serve the egg salad on toasted bread as a sandwich or with endive, crackers, or lettuce leaves as an hors d’oeuvre.

Serves 4 — Recipe adapted from Straight Up Tasty by Adam Richman (Clarkson Potter, 2015)