Fresh-Pressed Olive Oil Club
vegetarian

Summer Lentil Salad

Posted on by The Olive Oil Hunter

This protein-packed legume makes a satisfying meatless meal on its own as well as a zesty side dish for grilled tuna or salmon. 

Ingredients

For the lentils:

  • 1 cup dried French (du Puy) lentils
  • 3 cups homemade or low-sodium canned chicken stock, more broth or water as needed
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 bay leaf
  • 1 teaspoon coarse sea salt
  • 1 small red onion, diced
  • 1 large bell pepper, diced
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Salt as desired

For the dressing:

  • 1 tablespoon red wine vinegar, more to taste
  • 1 small shallot, minced
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra virgin olive oil

Directions

Step 1

Place the lentils in a sieve and rinse under cold running water, picking through to remove any pebbles. Bring the stock to a boil in a large pot, then add the lentils, celery, carrots, bay leaf, and salt. Turn down the heat to maintain a simmer, cover the pot, and cook until the lentils are tender but still toothsome (think al dente), about 25 minutes. Check 5 minutes in advance to make sure there’s still some liquid so that the lentils won’t scorch. If the lentils aren’t tender once the broth evaporates, add 1/2 cup more liquid and continue cooking 5-10 more minutes.

Step 2

While the lentils are cooking, make the dressing. In a medium bowl, mix the vinegar, shallot, black pepper, and Dijon. Slowly whisk in the olive oil. Taste and add more vinegar if desired.

Step 3

When the lentils are ready, strain off any remaining liquid and transfer to a large bowl; discard the bay leaf. Fold in the red onion, bell pepper, and parsley. Pour on the dressing and toss to coat. Taste and add salt as desired. Serve at room temperature or chilled.

Yields 8 servings

Cauliflower Fritters

Posted on by The Olive Oil Hunter

This is a popular dish in Chile. Parboiling the cauliflower makes the fritters tender.

Ingredients

  • 1 head cauliflower, about 2 pounds
  • 1 tablespoon sea salt
  • 2 large eggs
  • 1/2 cup flour
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1/2 cup milk
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup plus 1 tablespoon extra virgin olive oil, plus more as needed
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 lemon cut into wedges

Directions

Step 1

Trim the stem off the cauliflower and remove the largest leaves. Bring a large pot of water to a rapid boil. Add the 1 tablespoon salt and the whole head of cauliflower, stem end up. Cook for 5 minutes, then carefully remove it from the water and let cool on a cutting board.

Step 2

In a large bowl, whisk the eggs, then add the flour, cheese, milk, salt, pepper, and 1 tablespoon olive oil; set aside.

Step 3

When cool enough to handle, remove any remaining leaves from the cauliflower and cut the head into slices, then cut each slice in half. You can also use any loose florets—coarsely chop them and add to the remaining batter after sautéing the main pieces.

Step 4

Heat a large frying pan over medium-high heat. When hot, add the 1/4 cup olive oil. Dip a piece of cauliflower into the batter, shake off the excess, and place in the pan. Continue until the pan is full, but don’t crowd the fritters. Sauté for 3 minutes on each side, or until golden. Transfer the fritters to a platter and repeat until all the fritters have been cooked, adding more oil to the pan, if needed, between batches. Sprinkle on the parsley, drizzle with olive oil, and serve with the lemons.

Serves 4

Pastelera de Choclo (Chilean Corn Pudding)

Posted on by The Olive Oil Hunter

Fresh corn is one of my favorite summer foods, and this corn pudding recipe, also from Denise Langevin, is such a delicious way to enjoy it. (Don’t fret if you fall in love and want it year-round—it can be made with 9 cups of frozen corn kernels.)

Ingredients

  • 12 ears fresh corn, raw
  • 3 tablespoons extra virgin olive oil, plus more for the baking dish
  • 1 tablespoon unsalted butter
  • 4 cups whole milk
  • 1 teaspoon salt
  • 5 tablespoons of granulated sugar, divided use
  • 2 tablespoon chopped fresh basil

Directions

Step 1

Using a sharp knife, cut the corn kernels off the cobs and add to a food processor (you may need to do this in batches). Process until the kernels form a paste, up to 5 minutes.

Step 2

Heat a large saucepan over medium heat. When hot, add the olive oil, butter, and the corn paste. Gradually add the milk and continue cooking until you get a very thick pudding. Stir in the salt, 2 tablespoons sugar, and the basil.

Step 3

Preheat your oven to 400°F. Lightly brush a baking dish with olive oil, then add the corn pudding. Sprinkle the top with the rest of the sugar and bake until the sugar forms a light crust, about 5 to 10 minutes.

Serves 6 to 8

Whole Roasted Cauliflower with Pea Pesto

Posted on by The Olive Oil Hunter

This dish gets a double dose of flavor from the cheesy crust on the cauliflower and the pesto sauce. 

Ingredients

For the cauliflower:

  • 1 head cauliflower, about 2 pounds
  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 2 garlic cloves 
  • 1/4 cup finely minced fresh herbs or 1 teaspoon dried herb mix
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/3 cup finely grated Parmigiano-Reggiano cheese

For the pea pesto: 

  • 10 fresh basil leaves
  • 4 ounces shelled green peas
  • 2 garlic cloves
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1-1/2 ounces shelled walnuts
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cold water
  • Coarse sea salt and freshly ground black pepper, to taste

Directions

Step 1

Preheat your oven to 400°F. Drizzle 1 tablespoon olive oil in a Dutch oven or baking dish large enough to hold the cauliflower; set aside.

Step 2

Peel off the outer leaves of the cauliflower and trim the core just enough for the cauliflower to sit flat. 

Step 3

Place the remaining olive oil in a small bowl and use a microplane grater to grate the garlic cloves into it. Add the herbs, salt, and pepper and whisk well. Brush the mixture over the cauliflower, then press on the cheese. Cover the Dutch oven or baking dish and roast for 40 minutes. Carefully uncover and roast for another 15 minutes to lightly brown the crust.

Step 4

While the cauliflower is roasting,make the pea pesto: Place the basil, peas, garlic, cheese, and walnuts in a food processor and pulse until very finely minced. With the machine running, add the olive oil and process until smooth. Add the water and pulse a few times. Season to taste with salt and pepper if needed. 

Step 5

To serve, cut the cauliflower into wedges, plate, and drizzle with the pea pesto and a few drops of olive oil.

Yields 4 servings as a main, 6 as a side dish