Fresh-Pressed Olive Oil Club
Chilean Harvest Page 24

Black Bean and Corn Salad

Posted on by The Olive Oil Hunter

This colorful side dish is potluck-worthy, and with the addition of sliced grilled chicken, pork, or steak, is substantial enough to serve as a main course. Diced avocado is an optional ingredient. If you’re short on time, substitute canned black beans (drained, thoroughly rinsed, and drained again) for the dried.

Ingredients

  • 1 pound dried black beans
  • 1 small onion, peeled
  • 1 small carrot, peeled
  • 1 bay leaf
  • 3 cloves garlic, unpeeled
  • 1 teaspoon sea salt
  • 2 ears grilled or boiled corn, kernels cut off
  • 2 grilled red peppers, finely diced
  • 8 green onions, white and green parts thinly sliced
  • 1/3 cup coarsely chopped cilantro
  • 4 tablespoons extra virgin olive oil
  • Juice of 2 limes
  • 1/2 teaspoon chili powder, or to taste

Directions

Step 1

Place the beans, onion, carrot, bay leaf, and garlic in a large saucepan and add water until the beans are covered by about an inch. Bring to a boil, then partially cover and reduce the heat to low. Simmer until the beans are almost tender, about 2 hours, adding water as needed.

Step 2

Add the salt and continue cooking until tender. Drain the beans, discarding the onion, carrot, garlic, and bay leaf.

Step 3

In a large bowl, combine the beans, corn kernels, red pepper, green onions, and cilantro. Stir in the olive oil, lime juice, and chili powder, and adjust the seasoning. Serve warm or at room temperature.

Serves 8 to 10 — Recipe adapted from the Los Angeles Times, June 23, 2004

Spinach and Strawberry Salad with Bacon

Posted on by The Olive Oil Hunter

My wife, Meghan, and I enjoyed this simple salad on the first day of our Chilean olive oil expedition, and we recreated it as soon as we returned to Asheville.

Ingredients

  • 6 strips thick-cut bacon, diced
  • 10 ounces fresh spinach, sliced
  • into 1/4-inch strips
  • 1 quart ripe strawberries, hulled and sliced
  • 1/2 cup extra virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon honey, or more to taste
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • Sliced almonds, toasted (optional)

Directions

Step 1

Place the bacon in a cold skillet and bring the heat to medium. Cook the bacon until the fat is rendered and the bacon is crisp, 6 to 8 minutes. Drain the bacon and reserve.

Step 2

Place the spinach and strawberries in an attractive serving bowl.

Step 3

Make the dressing: Combine the olive oil, lemon juice, honey, and salt and pepper to taste in a small bowl. Whisk to mix. Taste, adding more honey or salt or pepper as needed. Just before serving, drizzle the dressing over the salad, tossing gently to mix. Top with the reserved bacon and almonds, if using.

Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Garlicky Herbed Chicken

Posted on by The Olive Oil Hunter

Halving or spatchcocking the chicken enables it to cook faster—a plus on busy weeknights. To spatchcock a bird, place it breast-side down and remove the backbone with kitchen shears or a sharp knife. Flatten with the palm of your hand.

Ingredients

  • 2 teaspoons fennel seeds
  • One 3 1/2- to 4-pound chicken, halved or spatchcocked
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • 8 ounces thick-cut bacon, finely diced
  • 2 cloves garlic, finely minced
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon hot red pepper flakes

Directions

Step 1

Toast the fennel seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Transfer to a small plate and let cool. Finely grind in a spice mill or with a mortar and pestle.

Step 2

Pat the chicken dry and sprinkle with half of the fennel; season generously with salt and pepper; set aside.

Step 3

Preheat the oven to 425°F. Cook the bacon in a large ovenproof skillet over medium heat, stirring occasionally, until the bacon is crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a medium bowl. Pour off all but 3 tablespoons of bacon fat. Increase the heat to medium-high and carefully place the chicken halves, skin side down, in the skillet, pressing down so skin makes good contact with the surface of the pan. Cook until the skin is golden brown and starting to crisp, about 5 minutes. Turn the chicken; transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 35 to 40 minutes. Transfer the chicken to a cutting board and let rest 10 minutes.

Step 4

While the chicken rests, add the garlic, parsley, oil, lemon zest, thyme, red pepper flakes, and remaining fennel to the bacon. Mix well; season with salt and pepper. Serve the chicken drizzled with the pan juices and topped with the bacon mixture.

Serves 4 — Recipe adapted from Bon Appetit, October 2016

Grilled Flank Steak with Salsa Verde

Posted on by The Olive Oil Hunter

Maintain a cool kitchen by taking the party outside. The key to tender flank steak is to cook it to medium-rare, then slice thinly on a sharp diagonal.

Ingredients

For the salsa verde:

  • 1 1/2 cups packed, roughly chopped flat-leaf parsley
  • 2/3 cup extra virgin olive oil
  • 1/4 cup capers, drained
  • 1 to 2 anchovy fillets (optional)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon freshly grated zest from 1 lemon
  • Kosher salt and freshly ground black pepper

For the steak:

  • One 2-pound flank steak Kosher salt and freshly ground black pepper

Directions

Step 1

Make the salsa verde: Place the parsley, olive oil, capers, anchovies (if using), vinegar, lemon juice, garlic, and lemon zest in the work bowl of a food processor fitted with a steel blade. Pulse until parsley is well chopped, stopping to scrape down sides of bowl as necessary.

Step 2

Season the sauce with salt and pepper to taste. Transfer to a small bowl and set aside.

Step 3

In the meantime, set up your grill or grill pan for indirect grilling and heat to medium-high. Generously season the steak on both sides with salt and pepper. Grill the flank steak for about 3 minutes per side, or until done to your liking. Let rest for 2 minutes before carving thinly against the grain on a sharp diagonal. Serve with the salsa verde.

Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club