1 teaspoon sherry or red wine vinegar
1/4 teaspoon merquén or smoked paprika (optional)
2 tablespoons cold unsalted butter, cut into pieces
1 cup coarsely grated queso fresco or crumbled
feta (about 5 oz.)
Baby greens, such as arugula,
kale, or spinach, and lemon
wedges, for serving
The following article by Alice. G Walton is reprinted from Forbes, May 20, 2014. New research in Proceedings of the National Academy of Sciences looks at the effect of the Mediterranean diet on heart health—and the verdict is favorable. But even more than that, the study lays out exactly why olive oil and greens are […]
Sandwiched between the Andes Mountains and the Pacific Ocean is Chile, a slender, sinuous country that for me, has become an invaluable hunting ground for premium extra virgin olive oil.
Native Australian, celebrity chef, and restaurateur Curtis Stone has put down roots in Los Angeles. (Check out his acclaimed restaurants Gwen or Maude if the opportunity presents.) In the meantime, here’s an easy dinner that will put the spotlight on your fine Australian olive oils.
