Author: oliandve

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Grilled Portobello Mushroom Salad

PREPARATION

Rub a wooden salad bowl with a cut garlic clove. Make a big beautiful salad with as many kinds of fresh greens as you can, including spinach, romaine, curly endive, etc. (gently tear greens into bite-sized pieces). Include chopped and whole herbs like parsley, tarragon, chives, basil and/or thyme; some toasted nuts such as walnuts, pine nuts or sliced almonds and some edible flowers such as nasturtiums. Toss with Hot Mustard Vinaigrette (below) just before serving.

Brush Portobello Mushrooms with a mixture of half Oli+Ve Traditional Balsamic and half your favorite Oli+Ve EVOO. Grill them over hot coals until tender then give them a good grind of fresh pepper. Cut the mushrooms into thick slices, bring out the salad bowl, lay hot mushrooms over greens and serve.

HOT MUSTARD VINAIGRETTE

INGREDIENTS
  • 3 slices bacon
  • 1 T minced shallot
  • 2 T brown sugar
  • 1 T Dijon mustard
  • 1/4 c. Oli+Ve Traditional Balsamic
  • 1/2 c. your favorite Oli+Ve EVOO

Fry bacon until crisp and remove from pan. Pour off all but 1T fat; sauté shallots, whisk in brown sugar, Dijon, vinegar and oil. Remove from heat and cool slightly. Crumble bacon over salad and toss with dressing.

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Grilled Chicken & Chipotle Pepper Salad

Prep Time: 20 Minutes 
Start to Finish: 30 Minutes 

Ingrediants:

8 ears fresh sweet corn, husks removed, cleaned (about 6 cups)
1 red bell pepper, diced (1 cup) 
1/2 red onion, chopped (1/2 cup) 
2 green onions, sliced (2 tablespoons) 
1 chipotle chile in adobo sauce (from 7-oz can), finely chopped 
3 tablespoons chopped fresh cilantro leaves 
1 tablespoon finely chopped garlic 
1/4 cup Oli + Ve Extra Virgin olive oil 
Juice of 1 large lime (1/4 cup) 
1 1/2 teaspoons kosher (coarse) salt 
1 teaspoon freshly cracked black pepper 

Directions:

Heat the gas or charcoal grill. Place corn on the grill over medium heat. Cook uncovered 12 to 15 minutes, turning frequently, until the corn is tender and begins to brown. Move the corn from the grill to a cutting board; let it stand until it’s cool enough to handle (usually about 10 minutes).

With a sharp knife, cut kernels from the cobs; break into bite-size pieces in a serving bowl. Add all remaining ingredients; toss to combine.

16 servings (1/2 cup each)

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Fresh Fruit Salad with Grapefruit Balsamic Vinegar

INGREDIENTS:·         
10-12 cups mixed salad greens, washed and dried
1 pomegranate, seeds extracted 
3/4 cups walnuts, toasted and coarsely chopped
1 small shallot, minced
2 tablespoons Pomegranate Balsamic Vinegar
2 tablespoons fresh lemon juice
1/2 cup French Walnut Oil
Salt and freshly ground pepper

DIRECTIONS:To prepare the vinaigrette, place the minced shallot, vinegar, and lemon juice in a small bowl.  Slowly whisk in the Walnut Oil, then season to taste with salt and pepper. 

Place salad greens in a large bowl and toss with vinaigrette.  Add half the pomegranate seeds and walnuts, then toss again.  Sprinkle the remaining seeds and walnuts over the salad.

Adapted from a Culinate Kitchen collection

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Golden & Red Beet Salad

  • Drizzle Golden and Red Beets with Extra Virgin Olive Oil, wrap in foil and bake at 300 degrees for 2 1/2 hours.
  • When beets are tender, peel and slice, and let cool.
  • Toss arugula, butter lettuce and mache rosette lettuces
  • Add cooled, sliced beets, cutie orange slices, honey roasted almonds and feta cheese
  • Top off with a drizzle of Raspberry balsamic and cracked pepper

Submitted by Karen Spratt

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Fresh Fruit Salad with Grapefruit Balsamic Vinegar

Ingredients:
 * Whole Blackberries
* Sliced (in half) seedless Red Grapes 
* Sliced Strawberries
* Sliced Kiwi
* Splash of Grapefruit White Balsamic Vinegar

( Amount of ingredients depends on size of saladuse your judgment.)

Directions: Combine first 4 ingredients in bowl. Toss with a splash of grapefruit white balsamic just before serving. Our grapefruit white balsamic is clean, crisp and adds the right amount of complexity to fresh fruit salads without stealing the show.