Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 5

Glazed Carrots and Pearl Onions

Posted on by The Olive Oil Hunter

This simple technique concentrates all the sweetness of the two vegetables as it creates a light glaze for the perfect finish.

Ingredients

  • 2 pounds carrots, scrubbed and peeled if needed
  • 1 pound pearl onions, peeled (see Quick Kitchen Nugget in weekly newsletter)
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper 
  • 1/4 cup freshly chopped flat-leaf parsley

Directions

Cut the carrots on the diagonal into slices about 1/2-inch thick. Place them in a large frying pan along with the peeled onions. Add enough cold water to just cover them. Place over medium-high heat and bring to a rapid boil. Immediately lower the heat to a low boil and add the olive oil, butter, sugar, salt, and pepper. Cook for about 20 minutes until all the water has evaporated and the vegetables have a shiny glaze. A knife should be able to easily pierce a few carrots. (If they’re not tender enough once the liquid has nearly evaporated, add another cup of water and continue cooking.) Just before serving, sprinkle with the parsley and drizzle with olive oil.

Yields 8 servings

Smoked Salmon “Tartare”

Posted on by The Olive Oil Hunter

This twist on the classic beef tartare draws on many of the usual accompaniments for smoked salmon but puts them all together in one dish, perfect for a brunch spread or to spread on a piece of dark pumpernickel for a fast workday breakfast.

Ingredients

  • 2 tablespoons roughly chopped red onion
  • 1 tablespoon jarred capers plus 2 teaspoons brine
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh dill or 1 teaspoon dried dill, plus more for garnish
  • 8 ounces smoked salmon
  • Freshly ground black pepper
  • 1 lemon quarter

Directions

Step 1

Place the red onion, capers and brine, olive oil, zest, and dill in a small food processor; pulse until combined and transfer to a mixing bowl. 

Step 2

Mince the smoked salmon by hand on a cutting board (see Quick Kitchen Nugget in our weekly newsletter) and add to the bowl; mix well. Note: You can mince the salmon in the processor after you chop the other ingredients, but use the pulse function and check the mixture frequently so that it doesn’t turn into a paste. Taste and season with black pepper as desired. Finish with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of dill.  

Yields 6 portions

Roasted Pear Salad

Posted on by The Olive Oil Hunter

As with pears, roasting red onions brings out their sweetness. Rather than just drizzling them with olive oil and maple syrup, this recipe melds those two ingredients first—it’s my take on the “instant caramel” craze that swept the internet over the summer. Its richness is balanced by the slight saltiness of the halloumi and the bitterness of the greens. 

Ingredients

  • 5 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 3 tablespoons maple syrup
  • 1/4 teaspoon fine sea salt
  • 4 large ripe firm baking pears, like Anjou, Bosc, or Starkrimson 
  • 1 small red onion 
  • 8 ounces halloumi 
  • 4 cups fresh greens
  • 16 walnut halves

Directions

Step 1

In a large bowl, vigorously whisk 3 tablespoons olive oil and the maple syrup until they meld and the sauce becomes a rich caramel color, about 3 minutes. Whisk in the salt and set aside. 

Step 2

Preheat your oven to 375°F. Cut the pears into halves and use a small spoon or melon baller to scoop out the seeds. Cut each pear half in two. Peel the onion and cut into 8 wedges. Add the pears and onions to the sauce and toss gently to coat. Transfer to a rimmed sheet pan and roast for 30 minutes or until caramelized, flipping over the pears and onions halfway through the roasting. 

Step 3

Toward the end of the roasting time, sauté the halloumi. Cut the cheese into 8 sections. Heat a frying pan large enough to hold them. When hot, add the remaining 2 tablespoons olive oil and the halloumi pieces. Cook until browned, up to 5 minutes, then flip and repeat.

Step 4

Divide the greens among four plates or bowls. Top with equal amounts of pears, onions, halloumi, and walnuts, then drizzle with the roasting pan juices and a splash of olive oil.

Yields 4 servings

Late Summer Fruit Salad

Posted on by The Olive Oil Hunter

Stone fruit—nectarines, peaches, and plums—are the stars of this juicy dessert, with figs, berries, and a sweet and citrusy dressing in supporting roles. This salad, high in antioxidants, also makes a delicious breakfast

Ingredients

  • 2 nectarines
  • 2 plums
  • 2 peaches
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple balsamic vinegar 
  • 1 tablespoon local honey 
  • Zest and juice of 1 lime (see “Quick Kitchen Nugget” in newsletter)
  • 1 tablespoon chopped spearmint leaves 
  • 2 fresh figs, quartered
  • 1 cup whole blackberries, rinsed and patted dry

Directions

Pit and section the stone fruit, then place in a large serving bowl. In a small bowl, whisk together the olive oil, vinegar, and honey. Whisk in the lime juice, zest, and mint. Pour the dressing over the fruit in the bowl and toss gently. Allow the juices and the dressing to meld for 30 minutes. Just before serving, arrange the figs and blackberries on top of the stone fruit.

Yields 4 servings