Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 7

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

Spring Asparagus Tart

Posted on by The Olive Oil Hunter

This gorgeous dish comes together with only a few ingredients and very little active prep. It’s the perfect example of using olive oil as Mother Nature’s “sauce”—a drizzle right before serving turns EVOO into the star of this dish. Read the fine print on frozen puff pastry labels—many brands are loaded with artificial ingredients and no butter! I like the Bronx, New York-based Dufour Pastry Kitchen brand—the company is run by women and the results are delicious (they also make a vegan version). Any dough trimmings can be twisted into spirals, brushed with egg, sprinkled with grated cheese, and baked on a separate sheet of parchment for about 20 minutes.

Ingredients

  • 4-ounce package of frozen puff pastry
  • White whole wheat flour
  • 8 ounces Gruyère cheese, grated
  • 12 ounces asparagus, rinsed and trimmed to the same length
  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 small egg
  • Optional garnishes: thin strips of prosciutto, Parmigiano-Reggiano shavings, balsamic vinegar

Directions

Step 1

Defrost the puff pastry according to package directions. Preheat your oven to 400°F. Place a piece of parchment paper about 24 inches in length on your countertop and sprinkle on a small amount of the flour, then flour your rolling pin. Unfold the thawed dough on the paper, gently roll out the creases, and then roll it to about 10 by 16 inches. Use a paring knife to trim any uneven edges and then to score a rectangular border just 1 inch in from the edges on all four sides—it will look like a picture frame (be sure not to cut all the way through the dough). Lightly prick the dough within the border in an even pattern with a fork. Slide the parchment paper with the dough onto a rimmed sheet pan, cutting off or folding under any excess paper. 

Step 2

Evenly sprinkle the grated cheese across the dough within the border. On a plate, toss the asparagus with a tablespoon of olive oil, then arrange the spears in one row over the Gruyère. In a small bowl, whisk the egg, and use a pastry brush to brush it on the dough border. 

Step 3

Bake the tart for about 30 to 35 minutes, until the border is golden brown and the cheese is bubbly. Let cool for 10 minutes before topping with prosciutto and/or cheese, if using. Serve warm or at room temperature with a drizzle of olive oil and, if desired, a splash of balsamic. 

Yields 8 servings

Baked Acorn Squash with Asiago Flan and Fried Sage Leaves

Posted on by The Olive Oil Hunter

Squash stuffed with a cheesy flan is a beautiful cool weather dish, whether served as a side or as a meatless entrée. Feel free to use other varieties of squash, though baking times will vary according to their size.

Ingredients

For the squash:

  • 2 acorn squash
  • Extra virgin olive oil Coarse salt (kosher or sea)
  • Freshly ground black pepper

For the flan:

  • 2 large eggs
  • 1 1/4 cups heavy cream
  • 1/4 cup extra virgin olive oil
  • 4 ounces Asiago or Pecorino Romano, freshly and finely grated
  • Pinch cayenne pepper
  • Pinch freshly grated nutmeg

For the garnish:

  • Extra virgin olive oil
  • 12 fresh sage leaves

Directions

Step 1

Heat the oven to 400°F.

Step 2

Using a sharp knife, remove the squash stems and cut each squash in half lengthwise. If the halves don’t sit flat, cut a small slice off the bottom (rounded side) of each to stabilize them. Scrape out the seeds and stringy bits. Generously brush the cut sides and cavities with olive oil and season with salt and pepper. Arrange on a rimmed sheet pan, cut sides down, and roast until almost tender, 30 to 40 minutes.

Step 3

Prepare the flan: Whisk the eggs until the yolks and whites are well mixed. Whisk in the cream, then the olive oil, cheese, cayenne, and nutmeg. Season with salt and pepper.

Step 4

Turn the squash halves over so the cavities face up. Divide the flan mixture among the cavities. Return to the oven and bake until the center of the flan is set and the squash is tender, 20 to 25 minutes more.

Step 5

In the meantime, heat a frying pan to medium-high. Coat the bottom with olive oil. Fry the sage leaves in a single layer, then drain on paper towels. Sprinkle with salt, and use the leaves to garnish the acorn squash flans.

Serves 4 to 6

Fennel au Gratin

Posted on by The Olive Oil Hunter

A member of the carrot family (though its bulbs grow above ground), anise-y tasting fennel is a popular ingredient in southern Italy. This easy gratin is a good accompaniment to roast meat or chicken.

Ingredients

  • 3 large fennel bulbs
  • 4 tablespoons extra virgin olive oil, divided use, plus extra for oiling a casserole dish
  • 2 shallots, peeled and thinly sliced
  • 3 cloves garlic, peeled and minced
  • 1/2 cup chicken broth or vegetable broth
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 1 1/4 cups heavy cream
  • 1 cup grated Grana Padano, Asiago, or Parmigiano-Reggiano, divided use
  • 1/2 cup panko or Italian-style dried bread crumbs

Directions

Step 1

Trim the tops off the fennel bulbs and remove any blemished outer leaves. Place the fennel tops in a tall glass of water (like a cut flower) and reserve. Trim the bottoms off the fennel bulbs, then slice each of the bulbs into eight wedges.

Step 2

Oil a baking dish or casserole with olive oil and set aside.

Step 3

Heat a large sauté pan over medium heat. Add 3 tablespoons of olive oil, then the fennel. Sauté the fennel until it’s just beginning to color, stirring as needed, then add the shallots, garlic, and broth. Season with salt and pepper. Continue to cook the fennel until it’s tender-crisp and the broth has evaporated, about 20 minutes. Add the cream and half the cheese; stir to combine. Combine the remaining tablespoon of olive oil with the panko.

Step 4

Heat the oven to 375°F. Tip the fennel mixture into the prepared baking dish. Top with the remaining cheese and the panko. Bake for 35 minutes, or until the top of the dish is lightly browned and the cream has thickened. In the meantime, chop some of the feathery green fennel fronds and sprinkle on the top of the dish before serving. (Reserve the remaining fennel fronds for another use.)

Serves 4 to 6 as a side dish