Fresh-Pressed Olive Oil Club
Spanish Harvest Page 7

Spanish Mixed Green Salad (Ensalata Mixta)

Posted on by The Olive Oil Hunter

A large platter of greens studded with vegetables is a popular entrante (starter) in Spanish homes or restaurants. Depending on what you add to it (avocados, asparagus, corn kernels, etc.), it can be the meal itself. Feel free to customize it according to what you have on hand.

Ingredients

  • 1 large head romaine lettuce, rinsed and spun dry
  • 2 medium tomatoes, cored and quartered
  • 1 medium seedless cucumber, thinly sliced
  • 1 medium red bell pepper, stemmed, seeded, and sliced into 1/4-inch strips
  • 1/4 to 1/2 medium red onion, peeled and thinly sliced
  • 1 medium carrot, peeled, trimmed, and grated
  • One 6-ounce can premium water-packed tuna, drained
  • One 14-ounce can water-packed artichoke hearts, drained and quartered
  • 2 large hard-cooked eggs, peeled and quartered
  • 1/2 cup pimento-stuffed green olives
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon red wine or sherry vinegar, or more to taste
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • Crusty bread or rolls, for serving (optional)

Directions

Step 1

Tear the lettuce into bite-size pieces and arrange as a bed on a large platter with a deep well.

Step 2

Arrange the tomatoes, cucumber, bell pepper, onion, and carrot decoratively on top.

Step 3

Break the tuna into chunks with a fork and scatter evenly on top of the salad. Top with the artichoke hearts, eggs, and olives. (The undressed salad can be covered and refrigerated for an hour or two.)

Step 4

Combine the olive oil, vinegar, and salt and pepper to taste in a small bowl and whisk until emulsified. Taste, adding more oil, vinegar, or salt and pepper, if desired. Drizzle over the salad. Serve immediately with crusty bread, if desired.

Serves 4 to 6 — Recipe adapted from thespruce.com

Spanish Marinated Carrots (Zanahorias Aliñadas)

Posted on by The Olive Oil Hunter

When coupled with pantry ingredients, the lowly carrot is transformed into a colorful tapa. These tangy carrots are also great on salads, charcuterie boards, or relish trays. They’ll keep for several days in the refrigerator.

Ingredients

  • 18 ounces large carrots (6 to 7), peeled and ends trimmed
  • Coarse salt (kosher or sea)
  • 2 large garlic cloves, peeled
  • 1 tablespoon dried oregano
  • 2 teaspoons cumin seeds
  • 1 teaspoon sweet or smoked Spanish paprika (pimentón)
  • 1/2 cup sherry vinegar
  • 1/2 cup water
  • Extra virgin olive oil
  • Chopped flat-leaf parsley or dill

Directions

Step 1

Fill a large pot with salted water and bring to a boil over high heat. Add the peeled carrots and cook until just tender, 20 to 25 minutes. Do not overcook. Drain, place the carrots back in the pot, and cover with cold water. Once the carrots are cool, slice into coins about 1/4 to 1/3 inch thick. Place in a large lidded jar.

Step 2

Using a mortar and pestle, mash the peeled garlic with the oregano, cumin seeds, and paprika to form a paste. If a mortar and pestle is not available, the garlic can also be grated, then mixed with the spices. Add the mixture to the jar with the carrots.

Step 3

Pour in the vinegar and water. Stir to combine the seasonings with the carrots. If the carrots are not covered in liquid, add a little more (equal parts vinegar and water). Cover and refrigerate for at least 4 hours.

Step 4

To serve, remove the carrots with a slotted spoon and arrange on small plates. Sprinkle with salt, drizzle generously with olive oil, and top with chopped parsley.

Serves 4 to 6 — Recipe adapted from tarasmulticulturaltable.com

Broken Eggs (Huevos Rotos)

Posted on by The Olive Oil Hunter

Spaniards are fond of eggs, eating an average of 237 per person per year! Surprisingly, eggs seldom appear on breakfast menus. Instead, they are served for lunch, supper, a snack, or as a tapa. Eggs and potatoes are an especially popular combination. If you are limiting carbs, substitute cauliflower florets for the potatoes.

Ingredients

  • 1/3 cup extra virgin olive oil, plus more as needed
  • 2 teaspoons Spanish smoked paprika (pimentón)
  • 1/2 teaspoon hot red pepper flakes or 1/4 teaspoon ground cayenne
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 1 medium onion, peeled and finely chopped
  • 1 1/2 pounds small potatoes, such as Yukon gold, cut into 1-inch pieces or halved
  • 4 garlic cloves, peeled and finely chopped
  • 4 large eggs
  • Lemon wedges, for serving
  • Chopped flat-leaf parsley, for serving
  • Flaky sea salt, such as Maldon, for serving

Directions

Step 1

In a measuring cup, combine the olive oil, paprika,
red pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper, and 3/4 cup of water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.

Step 2

Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic to the potatoes. Cover and cook until the potatoes are golden-brown and the onions are soft, 4 to 6 minutes.

Step 3

Stir the potatoes (again, if they’re sticking, add more oil). With a spoon, make 4 nests in the potatoes and crack an egg into each. Season the eggs with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.

Step 4

To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto individual plates or into shallow bowls. Serve with a squeeze of lemon, a sprinkle of chopped parsley, and flaky sea salt.

Serves 4 — Recipe adapted from nytimes.com

Tapa of Mushrooms in Garlic Sauce (Champinones al Ajillo)

Posted on by The Olive Oil Hunter

Common in tapas bars throughout Spain, this mushroom appetizer can be served on its own as a tapa or as a side dish with beefsteak. It can be made up to a day in advance: cover, refrigerate, and reheat. Add the lemon juice and parsley just before serving.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves, thinly sliced or minced
  • 1 small dried red chile, crumbled, or 1/4 to 1/2 teaspoon red pepper flakes
  • 2 pounds mushrooms, wiped clean, stems trimmed, cut in half
  • Salt to taste
  • 1/2 cup dry white wine or fino sherry
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh parsley

Directions

Step 1

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and chile or red pepper flakes. When the garlic begins to sizzle (about 30 seconds), add the mushrooms and turn the heat to medium high. Cook, stirring, until they sear and begin to sweat, then sprinkle them with salt and add the white wine or sherry. Turn the heat down to medium, and continue to cook, stirring or tossing in the pan from time to time, until the mushrooms are tender, five to 10 minutes. Stir in the lemon juice and parsley, taste and adjust seasonings, and remove from the heat. Drizzle with extra virgin olive oil and serve hot or warm in small ceramic dishes, or serve on a platter with toothpicks stuck into the mushrooms.

Serves 8 as part of a tapas spread or 4 as a side dish — Recipe adapted from cooking.nytimes.com