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Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 31

Beet Salad with Goat Cheese

Posted on by The Olive Oil Hunter

Colorful and tangy, this is a salad you’ll be proud to serve to guests. Because of its soft texture, fresh goat cheese can be difficult to slice. We’ve discovered dental floss works well, especially if the cheese is chilled.

Ingredients

For the salad:

  • 1 medium red beet
  • 3 yellow beets
  • One 4-ounce fresh goat cheese log, cut into 1/2-inch cubes
  • 1 teaspoon finely chopped chives
  • Salt and pepper

For the lemon and olive oil dressing:

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh orange juice
  • Grated zest of 1/4 orange
  • Pinch of Spanish smoked paprika (pimentón)

Directions

Step 1

Place the beets in cold, salted water. Bring to a boil and cook for about 20 minutes, until tender. Peel the beets and dice into bite-size chunks.

Step 2

Whisk all the dressing ingredients together in a small bowl until combined. Season to taste with salt and pepper. Toss the beets in the dressing while warm, then let cool to room temperature. Transfer to a serving dish and scatter with the goat cheese, then the chives.

Serves 4 — Recipe adapted from Classic Koffmann: 50 Years a Chef by Pierre Koffmann (Jacqui Small LLP, 2016)

Cauliflower with Olives and Dates

Posted on by The Olive Oil Hunter

Here’s a simple tapa from Spanish celebrity chef José Andrés that depends entirely on the quality of the ingredients, beginning with fragrant, flavorful extra virgin olive oil.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 8 ounces bite-size cauliflower florets, or about 1/2 of a small head
  • 3 sprigs fresh thyme, plus extra sprigs for garnish
  • 8 dates, pitted and halved
  • 12 cured black olives
  • 12 brined green olives
  • 1/4 cup sweet Spanish white dessert wine, such as Manzanilla
  • 2 teaspoons Spanish smoked paprika (pimentón)

Directions

Step 1

Add the cauliflower and thyme and cook until the cauliflower is lightly browned and caramelized, about 8 minutes.

Step 2

Add the dates and olives and cook for about 1 more minute, until they are heated through.

Step 3

Pour in the wine and deglaze the pan, allowing the alcohol to burn off.

Step 4

Remove the thyme sprigs.

Step 5

Transfer the mixture to a serving bowl and sprinkle with pimentón.

Step 6

Garnish with fresh thyme, if desired.

Serves 4 as a tapa — Recipe adapted from delish.com

Pear And Arugula Salad With Lemon Vinaigrette

Posted on by The Olive Oil Hunter

This recipe was developed by my longtime friend Justin Wangler, executive chef for Kendall-Jackson Wine Estate and Gardens in Fulton, California.

Ingredients

For the vinaigrette:

  • 1 tablespoon finely grated lemon zest
  • 1/3 cup freshly squeezed lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup extra virgin olive oil
  • 8 ounces arugula (10 to 12 cups)
  • 2 ripe but firm red Bartlett pears
  • 1/3 cup dry roasted, salted sunflower kernels
  • 4 ounces Parmesan cheese, shaved

For the salad:

  • 8 ounces arugula (10 to 12 cups)
  • 2 ripe but firm red Bartlett pears
  • 1/3 cup dry roasted, salted sunflower kernels
  • 4 ounces Parmesan cheese, shaved
Directions
Step 1

Prepare the vinaigrette: In a mixing bowl, combine the lemon zest, lemon juice, sugar, and salt. Slowly whisk in the olive oil until the vinaigrette is emulsified. (The dressing can be prepared up to one week ahead, covered and refrigerated. Bring to room temperature before using.)

Step 2

Transfer 1/4 cup of the vinaigrette to a large bowl. Quarter, core, and seed the pears. Cut each quarter in thin slices; add to the dressing in the bowl. Let the pears stand for 15 minutes.

Step 3

Add the arugula to the pears; toss lightly to coat. Transfer to a serving platter. Top with sunflower kernels and Parmesan. Serve with the remaining vinaigrette.

Serves 8 — Recipe adapted from Kendall-Jackson Winery

Carrot Salad

Posted on by The Olive Oil Hunter

Garden-fresh carrots with feathery tops are preferred for this simple but colorful salad. It is perfect for weeknight dinners, potlucks, or picnics.

Ingredients

  • 1 pound whole carrots, preferably with tops
  • 1/2 cup golden or dark raisins (optional)
  • 2 tablespoons minced fresh chives
  • 2 tablespoons fresh lemon juice
  • 1 to 2 teaspoons honey
  • 1 1/2 teaspoons Dijon or coarse-grained mustard
  • 1/2 teaspoon ground cumin (optional)
  • 1/4 cup plus 1 tablespoon extra virgin olive oil
  • Coarse salt, to taste

Directions

Step 1

Remove the carrot tops and chop 2 tablespoons for the salad; add to a medium mixing bowl. (Save the remainder of the tops for vegetable stock, carrot top pesto, etc. You can substitute chopped parsley if carrots with tops are not available.) Peel the carrots and finely grate on a box grater or in a food processor.

Step 2

Combine the carrots with the chopped carrot tops, raisins, if using, and chives.

Step 3

Make the dressing: In a small bowl, combine the lemon juice, honey, mustard, cumin, if using, and olive oil. Whisk to combine. Season to taste with salt. Add the dressing to the carrot mixture and toss gently to combine. For the best flavor, allow the salad to sit for 30 minutes, then transfer to a serving bowl. If covered and refrigerated, the salad will keep for several days.

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