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Explore Recipes Sides & Salads Page 2

Marinated Mozzarella Pearls

Posted on by The Olive Oil Hunter

Add zest to mozzarella with this flavorful marinade. Pearls are cheese balls about the size of cherry tomatoes. Serve them as a finger food or pair with tomatoes for a first course. 

Ingredients

  • 1 medium lemon
  • 1 garlic clove
  • 1/4 cup finely chopped mix of fresh parsley and basil leaves
  • 1/4 teaspoon crushed red pepper flakes, or more to taste
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon coarse sea salt 
  • 16 ounces mozzarella pearls

Directions

Step 1

Use a Microplane set over a medium bowl to zest the lemon (reserve the rest of the lemon for another recipe) and grate the garlic. Add the herbs, red pepper, olive oil, and salt if using and whisk well.

Step 2

Place the mozzarella into a half-pint lidded jar. Drizzle the olive oil mixture over the pearls and let marinate on the counter for 30 minutes. If not eating right away, cover and refrigerate (bring to room temperature before serving). 

Serves 8

Deconstructed Palta Reina (Queen’s Avocado Salad)

Posted on by The Olive Oil Hunter

Chile’s beloved “Queen’s Avocado” gets a contem- porary reboot. All the classic flavors — creamy avocado, savory chicken salad, and a bright vinaigrette — are here, layered on a bed of greens instead of mounded onto the fruit. Tuna or shrimp salad works beautifully here, too.

Ingredients

For the vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Fine sea salt and freshly ground black pepper

For the chicken salad:

  • 2 cooked chicken breasts, diced
  • 1 stalk celery, diced
  • 1 Roma tomato, diced
  • 2 scallions, white and green parts thinly sliced
  • 1/3 to 1/2 cup mayonnaise
  • Fine sea salt and freshly ground black pepper

For the salad:

  • 2 large Hass avocados, ripe but firm
  • 4 to 6 cups baby greens, such as arugula, kale, and spinach
  • 2 hard-cooked eggs, peeled and quartered
  • 12 black olives

Directions

Step 1

Make the vinaigrette: In a small bowl, whisk together the olive oil and lemon juice. Season to taste with salt and pepper. Set aside.

Step 2

Make the chicken salad: Combine the chicken, celery, tomato, and scallions in a medium bowl. Add the mayonnaise, starting with the smaller amount, and fold together with a spatula. Add more mayonnaise if the mixture seems dry. Season to taste with salt and pepper. Cover and chill until ready to serve.

Step 3

Assemble the salad: Halve, pit, and peel the avocados. Place each half cut-side down and slice crosswise into 1/4-inch-thick slices. Divide the greens among 4 plates. Fan the avocado slices over the greens. Drizzle the vinaigrette over the avocado and greens. Spoon the chicken salad alongside or over the top. Garnish with the egg quarters and black olives.

Serves 4

Farro Bowl

Posted on by The Olive Oil Hunter

This ancient grain, often available in heirloom varieties such as emmer farro, has a nutty taste and is a great source of fiber and protein. Because it takes 45 minutes to cook, you might double the amount and save half for breakfast or lunch the next day. Notes: If you don’t want to light up the grill, dice the veggies and add them raw. The balsamic should be a thick, naturally aged vinegar from Modena, Italy.

Ingredients

  • 1 1/2 cups uncooked farro
  • 1 red bell pepper
  • 1 large zucchini
  • 1 red onion
  • 1 large ear corn (optional)
  • Extra virgin olive oil
  • 2 cups cherry tomatoes
  • One 4-ounce block feta, cut into 1/2-inch chunks
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • Balsamic vinegar of Modena

Directions

Step 1

Prepare the farro according to package directions. While it’s cooking, prepare the vegetables.

Step 2

Rinse and pat dry the bell pepper and zucchini. Trim the zucchini and cut into 3/4-inch rounds. Peel the onion and cut in half horizontally. Place the zucchini slices and onion halves in a large bowl, drizzle with olive oil, and transfer to a grill basket. Shuck the corn, if using, and place it along with the bell pepper in the bowl; drizzle with olive oil.

Step 3

First, grill the bell pepper and corn over direct heat, giving them a quarter-turn every two minutes. They’re done when lightly charred —don’t let them burn. Transfer them to a platter and drizzle with olive oil. Next, grill the other vegetables in the basket, turning after 4 minutes and grilling only to a light char.

Step 4

On a cutting board, slice the pepper into strips, cut each onion half into 6 wedges, and cut the kernels from the corn. Rinse and pat dry the cherry tomatoes.

Step 5

When the farro is done, fluff with a fork and let cool slightly (if there’s any water left in the pot after the farro is tender, drain it). Divide the farro among 4 deep bowls. Top with equal amounts of grilled vegetables, cherry tomatoes, feta chunks, pumpkin seeds, and herbs. Drizzle with the balsamic and more olive oil.

Serves 4

Brie and Sweet Potato Bites

Posted on by The Olive Oil Hunter

These bites make an elegant appetizer. For the sweet potatoes, choose long rather than rounded ones to get the most slices from each. Keeping the brie refrigerated until needed makes it easier to cut.

Ingredients

  • Extra virgin olive oil
  • 2 sweet potatoes, about 7 to 8 inches long and 2 pounds in total
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup dried cranberries
  • 8 ounces brie, cut into 16 pieces
  • 2 tablespoons chopped fresh thyme

Directions

Step 1

Preheat your oven to 400°F. Line a rimmed sheet pan with parchment paper and generously drizzle the paper with olive oil. Rinse the potatoes and pat dry. Trim off the pointy ends and slice each potato into 8 rounds about 1/2-inch thick. 

Step 2

Arrange the rounds on the sheet pan, drizzle each with olive oil, and sprinkle with the salt and pepper. Roast for 30 minutes or until a knife tip slides easily through them.

Step 3

Carefully take the sheet pan out of the oven and top each round with a few dried cranberries and a piece of brie. Return to the oven for 2 to 3 minutes until the cheese has melted.

Step 4

Once out of the oven, sprinkle with the thyme and drizzle with more olive oil. Let cool slightly before serving.

Yields 16 bites