Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 46

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 Chilean olive oil expedition, and we recreated it as soon as we returned to Asheville.

Ingredients

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

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 and reserve.

Step 2

Place the spinach and strawberries in an attractive serving bowl.

Step 3

Make the dressing: Combine the olive oil, lemon juice, honey, and salt and pepper to taste in a small bowl. Whisk to mix. Taste, adding 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 almonds, if using.

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

Portuguese Rice and Tomatoes

Posted on by The Olive Oil Hunter

The Portuguese are very talented at creating wonderful combinations from a limited palette of ingredients. Rice and tomatoes is a great example. Serve with roasted meats, especially chicken, and plenty of premium extra virgin olive oil.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon bacon fat or lard
  • 1 small onion, diced (about 1 cup)
  • 2 garlic cloves, minced
  • 2 cups fresh tomatoes, peeled, seeded, and cut into 1-inch dice, with juices
  • 1 1/2 cups vegetable or chicken broth
  • 1 cup long-grain white rice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1

In a medium pot with a tight-fitting lid, melt the bacon fat in the olive oil over medium heat. Add the onions and garlic and cook for 4 minutes. Add the tomatoes with their juices; cover, then simmer for 30 minutes.

Step 2

Add the stock; increase the heat and bring the mixture to a boil. Stir in the rice, salt, and pepper. Lower the heat to achieve a gentle simmer. Cover and cook the rice for about 20 minutes, or until tender. Fluff the rice with a fork before serving.

Serves 4 — Recipe adapted from The Food of Portugal by Jean Anderson (William Morrow, 1994)

Olive Oil Roasted Leeks

Posted on by The Olive Oil Hunter

How can only three ingredients create such a sublime dish? We can’t explain it!

Ingredients

  • 6 leeks, white and pale green parts only, cut in half lengthwise
  • 1/2 cup extra virgin olive oil
  • Coarse salt (kosher or sea)

Directions

Step 1

Place a rimmed baking sheet in the oven and preheat to 400°F. Cut 6 leeks, white and pale-green parts only, in half lengthwise. Rinse well and pat completely dry. Toss with 1/2 cup olive oil; season with salt. Arrange the leeks, cut sides down, on the hot baking sheet and cover loosely with foil.

Step 2

Reduce the oven temperature to 300°F. Bake until the leeks are lightly browned on the cut sides and very tender, about 1 1/2 hours.

Step 3

Uncover the leeks and turn cut sides up. Increase the oven temperature to 400°F; roast the leeks until golden brown, 15 to 20 minutes. Reserve any extra oil in the pan for making vinaigrettes or roasting other vegetables. Let the leeks cool, if desired; cover and chill.

Serves 4 — Recipe adapted from Bon Appetit, October 2014

Broccoli Rabe with Pine Nuts and Raisins

Posted on by The Olive Oil Hunter

The slightly bitter flavor profile of broccoli rabe pairs beautifully with this quarter’s trio of olive oils. And the nuts and raisins give the dish textural contrast.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1/4 cup pine nuts
  • 1 garlic clove, peeled and minced
  • Two bunches broccoli rabe, woody stems and tough leaves removed
  • 1/3 cup dry Spanish sherry or white wine
  • 1/4 cup golden raisins or currants
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper

Directions

Step 1

In an extra-large skillet over medium heat, heat the olive oil. Add the pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add the garlic and sauté 1 minute more.

Step 2

Add the broccoli rabe, sherry, and golden raisins and cover the pan. Cook, stirring occasionally, until the broccoli rabe is tender, 7 to 10 minutes. Season with salt and pepper and serve.

Serves 4 — Recipe adapted from epicurious.com