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

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

Curried Cauliflower

Posted on by The Olive Oil Hunter

This is one of the easiest side dishes in my repertoire. Because curry powder is a blend of nearly a dozen spices or more (some of which are fairly exotic), feel free to use your favorite pre-packaged curry powder.

Ingredients

  • 2 tablespoons lemon juice
  • 1 tablespoon curry powder
  • 1 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1 large head cauliflower, trimmed, cored, and cut into bite-size florets
  • 1/4 cup chopped fresh cilantro or flat-leaf parsley leaves

Directions

Step 1

Heat the oven to 400°F. Line a rimmed sheet pan with foil or parchment paper for easier clean-up.

Step 2

In a large mixing bowl, combine the lemon juice, curry powder, salt, and pepper. Whisk in the olive oil. Add the cauliflower florets to the bowl and gently toss with your hands to evenly coat each floret with the spices and oil. (We recommend wearing food-safe disposable gloves to avoid staining your hands.) Tip onto the prepared sheet pan and spread out in a single layer.

Step 3

Roast the cauliflower for 20 to 25 minutes, or until tender-crisp and browned in spots, turning halfway through the cooking time. Transfer to a platter or bowl and top with the cilantro. Serve warm or at room temperature.

Serves 4 to 6

Seafood and Avocado Salad

Posted on by The Olive Oil Hunter

Pick your own culinary adventure with the seafood you choose for this dish—succulent lobster meat, crabmeat, shrimp, calamari rings, or any combination. I love to serve the seafood in avocado halves, but if you prefer a handheld meal, add avocado cubes to the mix and sandwich it between ciabatta slices that have been lightly toasted or grilled and drizzled with olive oil.

Ingredients

  • 1 pound cooked shellfish
  • 8 ounces cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup chopped red onion
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar, plus more to taste
  • 1 tablespoon chopped fresh dill
  • Coarse sea salt to taste
  • Freshly ground black pepper to taste
  • 3 ripe avocados, halved and pitted 

Directions

In a large bowl, mix the shellfish, tomatoes, cucumber, red onion, olive oil, vinegar, and dill. Taste and season as desired with salt and pepper. Divide the salad among the avocado halves, mounding it high (a large ice cream scoop works well).

Yields 6 servings