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Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 29

Pear Salad with Blue Cheese, Olive Oil, and Mint

Posted on by The Olive Oil Hunter

One of our favorite restaurants in Chile is Fuegos de Apalta (Fires of Apalta) in the Colchagua Valley. It was opened by celebrity chef Francis Mallmann in 2017. Here is one of his recipes.

Ingredients

  • 2 large ripe red Bartlett pears, halved, cored, and cut into thick wedges
  • Sea salt, to taste
  • 8 ounces blue cheese (such as Saint Agur), brought to room temperature and cut into wedges
  • 12 dates, pitted
  • 1/3 cup extra virgin olive oil, for drizzling
  • 1/4 cup loosely packed fresh mint leaves
  • 1 teaspoon pink peppercorns, toasted and lightly crushed
  • Eight 1/2-inch-thick slices country-style white bread

Directions

Divide the pears among 4 salad plates and season with salt. Arrangea wedge of cheese and 3 dates on each plate. Drizzle with the olive oil and garnish with the mint and peppercorns. Serve with the sliced country bread for dipping in the olive oil.

Serves 4 — Recipe adapted from Mallmann on Fire by Francis Mallmann (Artisan 2014)

Radicchio Grilled with Olive Paste and Anchovies

Posted on by The Olive Oil Hunter

Colorful Treviso, which resembles Belgian endive in shape and texture, often appears in markets in the spring. Feel free to use the more familiar round radicchio, if Treviso is not available. 

Ingredients

  • 4 Treviso radicchios, halved lengthwise
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons balsamic vinegar, plus more as needed
  • Coarse sea salt and freshly ground black pepper
  • 2 anchovy fillets, drained if packed in oil
  • 3 tablespoons prepared olive paste or tapenade 

Directions

Step 1

Arrange the radicchios, cut side up, in a baking dish. Drizzle with 1/4 cup olive oil and 2 tablespoons balsamic vinegar. Season with salt and pepper. Marinate for 30 to 60 minutes. 

Step 2

Prepare a grill for direct grilling over medium heat. Brush and oil the grate. Place the anchovies in a small bowl and mash with a fork. Add the olive paste or tapenade, and mix. Arrange the radicchios on the grill, cut side down, slightly on the diagonal to the bars of the grill grate. Grill until lightly browned, 6 to 10 minutes, rotating each radicchio a little halfway through to create a crosshatch of grill marks. Baste with some of the marinade. 

Step 3

Turn the radicchios over. Spread each with a little anchovy and olive paste. Continue grilling and basting until a skewer or knife pierces the radicchio easily, about 3 minutes more. Transfer to plates. Drizzle with a little fresh olive oil and balsamic vinegar. 

Serves 4 — Recipe by Steven Raichlen, adapted from Le Louis XV, Monte Carlo, Monaco 

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