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Vanilla Lime Watermelon Salad

Ingredients

  •      1 cup yellow flesh watermelon, cubed and seeded
  •       1 cup red flesh watermelon, cubed and seeded
  •        2 tsp vanilla balsamic vinegar
  •       2 tsp Persian lime infused olive oil
  •       salt and fresh cracked pepper to taste

Instructions

·         Put watermelon in a bowl. Combine the oil and vinegar together. Drizzle over top of the fruit. Season with salt and pepper. Eat!

·         I like this served room temperature. Would be a great side dish to a pork or tacos or fish

Recipe submitted by: Kimberly Campbell

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Roasted Beet Salad with Goat Cheese and Toasted Pecans

Ingredients
1 1/2 pounds fresh beets·
8 oz. Chevre (fresh goat cheese)
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1/4 cup + 2 tablespoons Cranberry-Pear White Balsamic Vinegar
1 tablespoon good quality grainy mustard
fresh ground pepper to taste
1/3 cup + 2 tablespoons UP extra virgin olive oil

Directions·
Preheat the oven to 400.  Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.
  Roast for 1 hour or until tender when pierced through with a knife.  Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. 
Warning:  This will dye your hands bright red.
Cut the peeled beets in to 1″ pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic whisked together with 2 tablespoons of olive oil, and set aside.
In a medium size bowl, whisk the remaining Cranberry-Pear White Balsamic with the grainy mustard until well combined.  Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.  Add freshly ground pepper and sea salt to taste.
Arrange the greens in a bowl or on a platter and dress with the Cranberry-Pear White Balsamic vinaigrette.  Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese and toasted pecans.

Serves 6-8 generous portions 
Reprinted from Rachel Bradley-Gomez

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Winter Grapefruit Salad

Ingredients
1/4 cup of grapefruit juice  2 T Oli + Ve balsamic vinegar  (Cranberry Pear would be great)
2 T Oli + Ve Extra Virgin Olive Oil (try our Eureka Lemon for some extra zest or our Blood Orange)
1 T sugar
1/8 t salt
1/8 t pepper
4 cups mixed greens
3 grapefruit, peeled, seeded and sectioned
2 pears, thinly sliced
1/4 cup dried cranberries
1/3 cup pecans, toasted
1/4 cup blue cheese or goat cheese, crumbled
Directions: Dressing: whisk together grapefruit juice, vinegar, oil, sugar, salt and pepper. Set aside. Combine other ingredients, except cheese.  Top with cheese. Add dressing, toss gently. Serve immediately. Serves 4

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My Famous Caesar Salad

Dressing Ingredients:

  • 2/3 cup of your favorite Oli+Ve single variety Extra Virgin Olive Oil
  • 1 can rolled anchovies with capers
  • 1-2 eggs
  • 2-3 T Lea & Perrins
  • 1/2 – 2/3 t. Dry mustard
  • 4-6 garlic cloves, minced
  • 2-3 T Fresh lemon juice

Salad Ingredients:

  • 1-2 Whole fresh heads Romaine lettuce
  • 1 box croutons
  • 1/3 cup Parmesan Cheese
  • 2-3 T finely ground black pepper

Directions:  

  • Place all Dressing Ingredients from above into food processor.  Mix well for 5-10 minutes.
  • Slice or tear by hand fresh Romaine lettuce into bite size pieces.  Rinse well under cold water and drain well.
  • Add dressing and toss well. 
  • Sprinkle with 1/3 cup Parmesan Cheese, black pepper and 1 box of croutons

Recipe submitted by Alex Schulman/Seth Schulman