Filtering by Category: Salad

Mixed Cabbage Balsamic Coleslaw

6 cups thinly sliced Napa cabbage

2 cups thinly sliced red cabbage

1 cup thinly sliced red onion

2 green onions, sliced

1 carrot, cut in julienne sticks or grated

1/2 red pepper, thinly sliced

1/2 cup OLIVE & VINE White Balsamic, Savory Oregano or Sicilian Lemon balsamic vinegar

1/3 cup sugar (can reduce or omit if desired)

3 tablespoons OLIVE & VINE extra virgin olive oil of your choice

1 1/2 teaspoons celery seed

1 teaspoon salt

 

Place cabbages, onion, carrot and red pepper in a bowl.

In a saucepan, bring the balsamic vinegar, sugar, oil, celery seeds and salt to a boil. Pour a small amount over cabbage mixture and toss together, adding more dressing until desired amount is achieved. Let cool, then cover and refrigerate for at least 4 hours.

Roasted Potato Salad

3 pounds red potato, unpeeled, cut into bite-sized pieces

1/4 cup OLIVE & VINE extra virgin olive oil of your choice 

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon dried thyme

1 1/2 teaspoons salt

2/3 cup mayonnaise

1/3 cup fresh cilantro, chopped

1/3 cup purple onion, chopped fine

 

Preheat the oven to 375º. In a large bowl, toss the potatoes in the oil until coated well. Mix together the spices (next 6 ingredients) in a separate bowl. Add the spices to the potatoes, about ¼ of the mixture at a time, until coated liberally. You don't have to use all the spice mixture but make sure the potatoes are fully coated. 

Roast on a baking pan for 30 minutes, then flip and roast the other side another 15-20 minutes, or until golden brown and crispy. 

Remove from the oven and place in a large bowl. Let cool for about 3-5 minutes or until they're no longer hot but still very warm. Meanwhile, mix together the mayo, cilantro and red onions. Add this mixture to the potatoes and stir to coat thoroughly.

Best served warm or at room temperature.

Serves 5-6.

 

Thai Steak Salad

1/3 cup fresh lime juice

1/3 cup OLIVE & VINE Cilantro and Roasted Onion olive oil

1/4 cup fresh cilantro, chopped

2 cloves garlic, minced

1/2 teaspoon hot pepper sauce

3 teaspoons honey or sugar

1 teaspoon sea salt

freshly ground pepper, to taste

1 pound sirloin or flank steak, 1-inch thick

4-5 cups salad greens, washed, dried and torn

1/2 small red onion, cut into half moons

1/2 cucumber, peeled, seeded, cut into half moons

 

Combine lime juice, olive oil, cilantro, garlic, hot pepper sauce, honey, salt and pepper in a small bowl. Whisk together and set aside.

Place meat between 2 sheets of plastic wrap and pound on both sides to tenderize. Remove wrap and place meat in a shallow pan. Salt and pepper on both sides. Pour half of the dressing over the meat and reserve the rest. Cover and marinate in the refrigerator for at least 1 hour or up to 12 hours.

Preheat oven to 400 degrees F. Heat a cast iron or oven safe skillet with a teaspoon or so of oil. Place marinated steak in skillet and drizzle marinade on top. Brown for a few minutes on each side. Transfer steak to the oven for 7-8 minutes. Check center for doneness (red for medium rare, pink for medium) and remove from oven when it is redder than you desire. It will continue to cook a little more.

Transfer meat to a carving board and let rest 10 minutes. Cut into thin slices on a diagonal against the grain of the meat.

Toss the greens, onion, and cucumber with almost all of the reserved dressing and divide among 4 plates. Top with an equal portion of steak slices and a drizzle of the remaining dressing. Serve with lime wedges if desired.

Serves 4.

Arugula, Fig and Walnut Salad


4 tablespoons OLIVE & VINE extra virgin olive oil of your choice, divided

2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide ribbons

1 tablespoon raspberry jam

3 tablespoons OLIVE & VINE Fresh Fig balsamic vinegar

1/2 cup dried figs, stems removed, fruit chopped into 1/4-inch pieces

1 small shallot, very finely minced (about 1 tablespoon)

1/4 teaspoon salt 

1/8 teaspoon black pepper, freshly ground

5 ounces lightly packed stemmed arugula (about 8 cups)

1/2 cup walnuts, toasted and chopped 

2 ounces. Parmesan cheese, shaved into thin strips with vegetable peeler

 

Heat 1 tablespoon olive oil in a 10-inch nonstick skillet over medium heat. Add prosciutto and fry until crisp, stirring frequently, about 7 minutes. Using slotted spoon, transfer to paper-towel-lined plate and set aside to cool.

Whisk jam and Fresh Fig balsamic vinegar in a medium microwave safe bowl. Stir in figs. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until figs are plump, 30 seconds to 1 minute. Whisk in remaining 3 tablespoons olive oil, shallot, salt and pepper. Let cool to room temperature.

Toss arugula and vinaigrette in a large bowl. Adjust seasonings if desired. Divide salad among individual plates. Top each with a portion of prosciutto, walnuts, and Parmesan and serve immediately.

Serves 6.

Watermelon Salad

 

 

3 cups watermelon, seeded and chopped into 1/2 inch squares 

2 medium jalapeno peppers, seeded, deveined and minced

1/3 cup fresh cilantro, chopped

1/3 cup red onion, chopped

1/4 teaspoon sea salt, or to taste

1/4 to 1/3 cup OLIVE & VINE white balsamic vinegar such as Cranberry Pear, Peach Mist, Tropical Mango, or Pink Grapefruit.

 

Place watermelon in a large bowl. Mix all other ingredients together in a small bowl. Pour mixture over watermelon and toss to coat evenly. Chill well before serving.

Citrus, Avocado and Fennel Salad

3 tablespoons OLIVE & VINE Meyer Lemon or Blood Orange  olive oil

juice of 1 lemon

1 tablespoon fresh mint, chopped

2 tablespoons fresh parsley, chopped

1 teaspoon sea salt, or to taste

½ teaspoon ground black pepper, or to taste

6 cups arugula

2 oranges, peeled and chopped

2 blood oranges, peeled and chopped

1 ruby-red grapefruit, peeled and chopped

1 bulb fennel, quartered and thinly sliced (fronds reserved, optional)

2 avocados, halved, pitted and thinly sliced

 

In a small bowl, whisk the olive oil with the lemon juice, mint, parsley, salt and pepper to combine.

Place the arugula in a large bowl, add the dressing and toss to coat evenly. Divide the arugula among plates. Top each salad with ¼ cup of each kind of citrus and about ¼ cup fennel. Top with 4 or 5 avocado slices. Sprinkle with a little more salt and pepper if desired. Serve immediately.

Serves 6 salad portions or 4 main course servings.

Adapted from Pure Wow.

 

 

Marinated Vegetable Skewers

A nice twist on the veggie platter without the Ranch dressing!

 

2 1/2 cups cauliflower, cut in to one inch florets

2 1/2 cups broccoli, cut in to one inch florets

1 red bell pepper, cut into one inch squares

1 green bell pepper, cut into one inch squares

1 cup olives of your choice, pitted (we love Kalamatas)

30 basil leaves (if they seem too large, cut in half)

2/3 cup OLIVE & VINE Tuscan Bouquet infused olive oil

1/4 cup OLIVE & VINE Savory Oregano or Sicilian Lemon balsamic vinegar

3 tablespoons water

sea salt and freshly ground pepper, to taste

15 wooden skewers

 

Steam cauliflower and broccoli for 4 minutes to slightly soften. Set aside and allow to cool.

In a large bowl, whisk the olive oils, balsamic vinegar, water, salt and pepper. Add the cauliflower, broccoli, peppers and olives and toss to thoroughly coat. Cover and marinate at room temperature for approximately one hour.

Remove vegetables from bowl. Discard marinade or save for another use.

Alternate threading vegetables, olives and basil leaves on each skewer.

Serve at room temperature.