Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 43

Broccoli Rabe with Chile and Garlic

Posted on by The Olive Oil Hunter

Blanching in salted water before sautéing takes some of the bitterness out of broccoli rabe.

Ingredients

  • Kosher salt
  • 1 bunch broccoli rabe
  • 8 garlic cloves, peeled and thinly sliced
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 1/2 teaspoon crushed red pepper flakes, or more to taste

Directions

Step 1

Bring a large saucepan of salted water to a boil. Working in 2 batches, cook the broccoli rabe just until bright green, about 10 seconds. Drain and let cool slightly. Squeeze excess liquid from the broccoli rabe and coarsely chop.

Step 2

Cook the garlic and 1/4 cup olive oil in a medium skillet over medium heat, swirling the skillet occasionally, until the garlic is just beginning to brown around the edges, about 3 minutes. Add the broccoli rabe and red pepper flakes and cook, tossing occasionally, until tender, 6 to 8 minutes; season with salt. Serve broccoli rabe drizzled with more olive oil.

Serves 4 — Recipe from bonappetit.com

Manchego and Olive Oil Mashed Potatoes

Posted on by The Olive Oil Hunter

Rich and creamy with a puddle of olive oil on top, these mashed potatoes make a perfect accompaniment to roast chicken. Use a ricer for the fluffiest texture. 

Ingredients

  • 2 pounds of good mashing potatoes, such as Yukon gold, peeled and cut in half
  • Coarse salt (kosher or sea)
  • 6 tablespoons heavy cream
  • 1/4 cup whole milk
  • 3 tablespoons extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons butter
  • 1/2 cup grated Manchego cheese, preferably aged
  • 1 tablespoon chopped fresh chives (optional) 

Directions

Step 1

Add the potatoes to a large pot of salted water. Bring to a boil and then simmer until fork-tender, about 20 minutes. Drain, then return the potatoes to the pot; dry over low heat. Mash with a potato masher, or pass through a ricer. 

Step 2

In the meantime, heat the cream, milk, butter, salt, and olive oil in a small saucepan until warm. Gradually add the cream mixture to the potatoes, stirring or mashing to incorporate. Fold in the cheese. Taste, adding more salt if desired. Drizzle with additional olive oil. Top with chives, if desired. 

Serves 4 to 6 — Recipe adapted from spanishsabores.com 

Roasted Asparagus with Marcona Almonds and Manchego

Posted on by The Olive Oil Hunter

Spanish Marcona almonds, once obscure in the US, are now widely available. They are usually roasted in olive oil, then salted. If you cannot find them, substitute regular toasted almonds or hazelnuts. 

Ingredients

  • 1 1/2 pounds pencil-thin asparagus, trimmed
  • 3 tablespoons extra virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1/3 cup chopped roasted, salted Marcona almonds
  • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
  • 1 cup (about 2 ounces) shaved Manchego cheese 

Directions

Step 1

Preheat the oven to 450°F. On a large rimmed baking sheet, toss the asparagus with 2 tablespoons of the olive oil. Season with salt and pepper and roast for 15 minutes, until tender. 

Step 2

Transfer the asparagus to a platter and drizzle with the lemon juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Scatter the cheese over the asparagus, sprinkle with the almonds, and serve with lemon wedges. 

Serves 6 — Recipe adapted from Food and Wine, December 2003 

Boon’s Brussel Sprouts

Posted on by The Olive Oil Hunter

Roasted until golden brown and then doused in a flavorful vinaigrette, these brussels sprouts are addictive. If you can find them, buy brussels sprouts on the stalk. They are often available in farmers’ markets in the fall. Simply cut off what you need.

Ingredients

  • 1 1/2 pounds brussels sprouts, halved
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • Juice of 1 lemon (about 2 tablespoons)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves finely minced garlic, or to taste
  • 1/2 teaspoon crushed red pepper flakes

Directions

Step 1

Heat the oven to 400°F.

Step 2

In a large bowl, toss the brussels sprouts with 2 tablespoons olive oil, then place them in a single layer on a rimmed baking sheet.

Step 3

Roast the brussels sprouts in the oven, tossing periodically, until crisp and lightly browned, about 20 minutes. Toss the brussels sprouts every few minutes for even coloring.

Step 4

While the brussels sprouts are roasting, in a large bowl, whisk together the remaining 1/4 cup olive oil, the lemon juice, salt, pepper, garlic, and red pepper flakes to form a dressing.

Step 5

When the brussels sprouts are roasted, toss them with the dressing. Transfer to a platter and serve hot.

Serves 4 — Recipe from the Los Angeles Times, March 3, 2011