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Explore Recipes Sides & Salads Page 9

Bresaola, Fig, Radicchio, and Gorgonzola Salad

Posted on by The Olive Oil Hunter

This recipe comes from King and Godfree—what started as an innovative grocery store in a historic 1870s building in Melbourne’s Little Italy neighborhood has blossomed into a vibrant destination with numerous eateries as well as other businesses. This recipe is pure simplicity but brings together flavorful ingredients. Bresaola is a luscious Italian cured meat made from beef rather than pork and is available at many stores selling charcuterie.

Ingredients

  • 2 teaspoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons balsamic vinegar from Modena
  • 2 teaspoons fresh lemon juice
  • Pinch of coarse sea salt
  • Pinch of freshly ground black pepper
  • 1 head radicchio, cored and shredded
  • 4 fresh figs, washed and quartered
  • 8 ounces bresaola, thinly sliced
  • 4 ounces gorgonzola dolce, cut into small cubes

Directions

Step 1

In a large bowl, whisk the olive oil, vinegar, lemon juice, and a pinch each of the salt and pepper until emulsified. Add the radicchio and toss to combine. Add the figs and toss again.

Step 2

Arrange the bresaola slices on a large platter or 4 individual plates and top with the radicchio mixture, dividing the figs evenly between the plates. Top with the cheese and a drizzle of olive oil.

Serves 4

Lentil Salad in Radicchio Cups

Posted on by The Olive Oil Hunter

Because they hold their shape better when cooked, I prefer green or black lentils for this dish in lieu of the more common brown lentils. If radicchio is not available, use Bibb or butter lettuce leaves. Try this with the tuna recipe.

Ingredients

For the vinaigrette:

  • 1 tablespoon good-quality sherry vinegar or red wine vinegar
  • 1 clove garlic, peeled and finely minced
  • 2 teaspoons Dijon or whole grain mustard
  • 1 1/2 teaspoon honey or agave, or more to taste
  • 1/2 cup extra virgin olive oil
  • Coarse salt (kosher or sea) and freshly ground black pepper, to taste

For the salad:

  • 2 cups cooked lentils, preferably green or black
  • 1/2 cup diced red onion or shallots
  • 1/2 red bell pepper, stemmed, seeded, and diced
  • 1/2 cup oil-cured black or green olives, pitted and chopped
  • 1/3 cup loosely packed chopped fresh flat-leaf or curly parsley
  • Finely grated zest of one lemon
  • 1 head radicchio, separated into leaves

Directions

Step 1

Make the vinaigrette: In a jar with a tight-fitting lid, combine the vinegar, garlic, mustard, and honey. Mix well with a fork or small whisk. Gradually add the olive oil, whisking constantly. Stir in salt and pepper to taste. Add more honey if the vinaigrette is too tart.

Step 2

In a large bowl, combine the lentils, onion, bell pepper, olives, parsley, and lemon zest. After making sure the lid of the vinaigrette jar is on tightly, shake the vinaigrette to re-emulsify. Pour the vinaigrette over the salad; stir gently with a rubber spatula. (You may not need all of the vinaigrette.) Chill, covered, for up to 1 day.

Step 3

Place a radicchio “cup” on each of 4 chilled plates. Spoon the lentil salad into the cups. Serve immediately.

Serves 4

Potato Salad with Sweet and Tart Vinaigrette

Posted on by The Olive Oil Hunter

This German-style (no mayo) potato salad gets a flavor boost from one of my favorite vinaigrettes, a melding of two vinegars—one more tart, one more sweet. I also love the mix of sautéed shallots and raw scallions or chives, all mild members of the genus allium. This side dish tastes best served warm or at room temperature. Double or triple the ingredients for a large crowd.

Ingredients

For the vinaigrette:

  • 1 tablespoon red wine vinegar
  • 1 tablespoon balsamic vinegar of Modena
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/8 teaspoon coarse salt, plus more to taste
  • 1/2 small garlic clove, peeled and minced 
  • 1/4 cup extra virgin olive oil 
  • Freshly ground black pepper to taste

For the salad:

  • 2 pounds small red potatoes, unpeeled
  • 1 tablespoon extra virgin olive oil
  • 4 ounces best-quality bacon, cut into 1-inch sections
  • 4 shallots, thinly sliced
  • 1/2 cup fresh scallions or chives, sliced on the diagonal  
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste

Directions

Step 1

Make the vinaigrette: In a medium mixing bowl, whisk together the two vinegars, mustard, honey, salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with black pepper and more salt, if desired. Set aside while you cook the potatoes.

Step 2

Boil the potatoes until the tip of a knife easily pierces one or two, about 10-15 minutes (see “Quick Kitchen Nugget” below). Use a slotted spoon to transfer them to a colander to drain and cool slightly while you proceed.

Step 3

Heat a heavy skillet or frying pan. When hot, add the olive oil and sauté the bacon. Use a slotted spoon to transfer the bacon to a dish lined with paper towels. Add the shallots to the hot pan and sauté until they are softened and lightly browned. 

Step 4

Cut the potatoes in half and place them in a large serving bowl. Dress with the vinaigrette. Top with the sautéed shallots and the fresh scallions or chives. Toss gently and season to taste with salt and pepper. Just before serving, sprinkle on the bacon bits.

Yields 6 servings

Salade Niçoise

Posted on by The Olive Oil Hunter

Few dishes symbolize the south of France like salade Niçoise. Although you may not think you like anchovies or capers, they do add to the layers of flavor without being obvious, so try them. You can also build on the basic ingredients to personalize the salad—sliced radishes, red onion, pimentos, and artichoke hearts are just a few of the popular additions. Need a picnic option? Turn this into the classic sandwich of Nice, the pan bagnat, by simply packing all the ingredients into a tranche of a baguette or a crusty whole wheat roll. 

Ingredients

For the vinaigrette:

  • 1 tablespoons honey
  • 2  tablespoons balsamic vinegar of Modena 
  • 1/2 tablespoon Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon finely ground black pepper 
  • 1 medium garlic clove, minced
  • 6  tablespoons extra virgin olive oil

For the salad:

  • 1 tablespoon fine salt
  • 1 pound red potatoes
  • 1 pound haricots verts or string beans, trimmed
  • 4 cups greens, any varieties 
  • 12 ounces freshly grilled tuna or 2 large cans tuna, drained
  • 2 cups cherry tomatoes, halved
  • 4 hard-boiled eggs, halved
  • 1 cup Niçoise or other small black olives, pitted 
  • 8 anchovy fillets, drained
  • 2 tablespoons capers, drained 
  • Fleur de sel or grey coarse sea salt, to taste
  • Freshly ground black pepper, to taste

Directions

Step 1

Make the vinaigrette: in a medium mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic. Add the oil and whisk continuously until the dressing is emulsified. Set aside.

Step 2

Bring a large pot of water to a boil and add the fine salt. Add the potatoes and boil for 15 minutes, then add the beans and boil everything for another 3 minutes. Strain the vegetables and wait until cool enough to handle. If the potatoes are small, cut them in half; if large, into quarters.

Step 3

To assemble the salad, choose either one large platter or individual plates. Start with the lettuce, then arrange, in sections, the potatoes, green beans, tuna, tomatoes, eggs, olives, and anchovies, plus any other veggies you choose to add. Sprinkle on the capers and dress everything with the vinaigrette. Finish with the fleur de sel or coarse grey salt and pepper.

Yields 4 servings