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Explore Recipes Sides & Salads Page 6

Composed Salad with Apple Balsamic Vinaigrette

Posted on by The Olive Oil Hunter

Sounds complicated and even more exotic in its original French—“salade composée”—but a composed salad is nothing more than an artful way to arrange your ingredients rather than tossing them together. Salade Niçoise and Cobb salad are two that are typically presented this way, but a composed salad can be made of any ingredients you choose—and it’s a great way to showcase fresh seasonal vegetables and even fruits. The following ingredients and directions are merely guidelines—let your imagination be your guide and remember that unusual combos can be delicious. Whatever you choose should have a flavorful dressing, so I’m including the recipe for one of my favorite vinaigrettes. It uses apple balsamic vinegar, a great change from classic balsamic of Modena.

Ingredients

For the vinaigrette:

  • 1⁄4 cup Apple Balsamic Vinegar
  • 1⁄4 teaspoon dried basil leaves, crushed 
  • 1 small shallot, minced 
  • 1 garlic clove, minced 
  • Pinch red pepper flakes
  • 1⁄2 cup extra virgin olive oil
  • Coarse salt and freshly ground black pepper to taste

For the platter, choose any combination:

  • Protein: pick 1 or 2, such as sliced chicken, hard-boiled egg halves, or strips of prosciutto
  • Cheese: pick 1 or 2 such as cubes of fresh mozzarella or aged Parmigiano-Reggiano, or thin rounds of goat cheese
  • Greens: pick 1 lettuce or another leafy green, like arugula or baby spinach
  • Vegetables: pick 3 or 4, raw, steamed, or grilled, such as asparagus, cherry tomatoes, and string beans
  • Fruit and nuts: pick 1 or more, such as grapes, apple or pear slices, raisins or another dried fruit, avocado, and almonds or walnuts 
  • Legumes: pick 1, such as cooked beans or chickpeas

Directions

Step 1

Make the vinaigrette: In a medium mixing bowl, whisk together the vinegar, basil, shallot, garlic, and red pepper flakes. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with salt and pepper.

Step 2

Compose your salad: Rinse and pat dry all raw ingredients. Cut all ingredients into bite-size pieces or thin slices. Lettuces and other greens can be sliced into ribbons. Choose a large platter and place one ingredient at a time, going from left to right. 

Step 3

Place the vinaigrette on the side so each person can add as much or as little as they want.

Yields 4 servings

Ensalada de Remolacha

Posted on by The Olive Oil Hunter

Beet salad is a centuries-old Spanish favorite. Recent versions cut the prep time by using canned beets, but roasting fresh ones brings out their sweetness. Serve it warm or chilled. To turn it from a side dish into a main course, serve on a bed of greens, such as arugula, and top with hazelnuts and nuggets of Cabrales, the Spanish blue cheese.

Ingredients

  • 4 large red beets, quartered but not peeled
  • 2 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 1 small red onion, thinly sliced
  • 1 tablespoon sherry vinegar, plus more for drizzling
  • Coarse salt (kosher or sea) and
    freshly grated black pepper

Directions

Step 1

Preheat the oven to 400°F. Line a rimmed sheet pan with heat-resistant parchment paper. Place the beets on the paper and toss with 1 tablespoon olive oil. Roast until tender, up to one hour. Out of the oven, roll up the beets in the parchment paper and allow them to sit for 10 minutes, then lift off the peels. Toss the beets with the onions, the rest of the olive oil, and the vinegar. Add salt and pepper to taste. Just before serving, drizzle with more olive oil and vinegar.

Serves 4

Oven Roasted Broccoli with Serrano Crisps

Posted on by The Olive Oil Hunter

Many supermarkets now sell broccoli crowns—the top few inches of the bunch. While I don’t mind trimming off and peeling the lower part of the stalks (they’re great in stir-fries), the convenience of the crowns is appealing. A dusting of crisp serrano ham bits takes this easy side dish over the top.

Ingredients

  • 1 1/2 pounds broccoli crowns
  • Extra virgin olive oil
  • 1 1/2 tablespoons Spanish sherry wine
  • Coarse salt (kosher or sea) and freshly
    ground black pepper
  • 4 very thin slices serrano ham or prosciutto

Directions

Step 1

Heat the oven to 400°F. Trim any tough ends off the broccoli crowns and slice lengthwise into spears (flat sides encourage caramelization). Place the broccoli into a large bowl and dress liberally with olive oil; add the sherry and season with salt and pepper. Line a rimmed sheet pan with parchment paper for easier clean-up.

Step 2

Arrange the broccoli in a single layer on one side of the prepared sheet pan and place the ham slices flat on the other. Roast for 6 to 8 minutes, then remove the ham and let it cool. (It will crisp as it cools.) Turn the broccoli with a spatula or tongs and continue to roast until tender-crisp, about 8 minutes more, depending on the size of the spears.

Step 3

Transfer the cooled ham to a cutting board and finely chop or crumble. Set aside until ready to serve.

Step 4

Transfer the broccoli to a platter or shallow bowl. Drizzle with additional olive oil. Scatter the chopped crisped ham over the broccoli and serve immediately.

Serves 4 to 6

Mixed Green Salad with Citrus and Sherry Vinaigrette

Posted on by The Olive Oil Hunter

This salad received rave reviews when I brought it to a neighbor’s dinner party. I’m sure amazon (dot) com noticed a run on Marcona almonds and Spanish guindillo peppers in the days that followed!

Ingredients

For the salad:

  • One seedless orange, preferably Cara Cara if available
  • One small pink grapefruit, or another orange 5 ounces (about 6 loosely packed cups)
  • mixed tender greens, such as arugula, baby kale, baby spinach, etc.
  • 12 Castelvetrano olives, pitted and halved
  • Small handful of Marcona almonds (about 1/4 cup), coarsely chopped
  • Pickled guindillo peppers (optional), for garnish

For the vinaigrette:

  • 1/2 teaspoon coarse salt (kosher or sea), or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon pimentón, or other paprika
  • 1 tablespoon best quality sherry or red wine vinegar, or more to taste
  • 1 teaspoon honey, or more to taste
  • 1 tablespoon warm olive brine or water
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil

Directions

Step 1

Using a small sharp knife, slice the top and bottom off the orange and grapefruit so they rest stably. Following the curve of the fruit, slice off the rind and white pith. Working over a shallow bowl, slice between the thin membranes, releasing wedges of the fruit. Squeeze the membranes to release any remaining juice. Set the fruit and juice aside.

Step 2

Make the vinaigrette: Add the salt, black pepper, pimentón, vinegar, honey, and olive brine to a small bowl. Let it sit for 5 minutes, then whisk in the mustard, olive oil, and any reserved juices from the fruit until emulsified. Taste, adding more salt, vinegar, or honey as needed.

Step 3

Place the greens in a large serving bowl. Just before serving, drizzle with half the vinaigrette and toss gently. Top with the orange and grapefruit wedges, olives, almonds, and guindillo peppers, if using. Drizzle with the remaining vinaigrette. Serve on chilled salad plates.

Serves 6