Archive for the ‘Salad’ Category

Ingredients:

• 3 cups extra virgin olive oil
• 3 whole cloves garlic
• 4 sprigs thyme
• 2 Ib tuna loin trimmings, cubed (room temperature)
• 1 cup mayonnaise
• 4 oz capers with juice
• 1 cup reserved poaching oil
• 4 whole cloves garlic
• 4 large ciabatta rolls, split
• ½ cup shredded Wisconsin Havarti cheese
• Salt
• Pepper

Preparation:

In large sauce pan, combine 3 cups olive oil, 3 cloves garlic and thyme. Heat to soft boil. Remove from heat and add cubed tuna. Poach tuna 20 minutes or until no longer pink, stirring occasionally. Remove tuna from oil to medium bowl; reserve oil. Season tuna with salt and pepper. Let cool completely. Mix with mayonnaise and capers.

Meanwhile, in small sauce pan, bring 1 cup reserved oil and 4 cloves garlic to a soft boil. Brush cut sides of rolls with garlic oil. Place on baking sheet, cut sides up, and broil until toasted, about 2 minutes. Spoon rounded cup of tuna mixture on bottom halves of rolls. Top with 2 tablespoons grated Havarti. Heat in 350°F oven 7 to 10 minutes or until cheese is melted. Place roll tops on tuna; cut in half to serve.

Ingredients:

• 1 mango, peeled, seeded, and cut into 1/2 inch cubes
• 1 garlic clove, peeled and coarsely chopped
• 1 shallot, peeled, separated, and coarsely chopped
• 1 tomato, peeled, seeded, and coarsely chopped
• 5 fresh basil leaves
• 3 Tablespoons extra-virgin olive oil
• 2 Tablespoons balsamic vinegar
• Kosher salt and freshly ground black pepper to taste
• 1 pound cooked crab meat
• Mixed salad greens

Sauce:

• 2 Tablespoons minced shallot
• 1/2 cup red wine vinegar
• 2 Tablespoons grainy mustard
• 1/4 cup butter, at room temperature
• 1 Tablespoon fresh tarragon

Preparation:

Remove 1/8 cup of the mango cubes for the dressing. Set the rest aside for the salad.

Place 1/8 cup mango, garlic, shallots, tomatoes, basil, olive oil, balsamic vinegar, salt, and pepper in the bowl of a food processor

Toss remaining mango and fitted with the metal blade. Process until pureed. crab with just enough of the dressing to moisten.

Place minced shallot and red wine vinegar in a small saucepan. Cook over medium heat, stirring often, until shallots are almost dry. Set aside to cool to room temperature.

Meanwhile, whisk together mustard and butter. Whisk mustard butter and tarragon into cooled shallots.

Place crab mango salad on a plate of mixed greens and drizzle with the sauce.

• ½ cup The Olive Oil Shops’ Luccino Extra Virgin Olive Oil
• 3-5 Tomatoes
• 2 Fresh Mozzarella Balls
• ½ tsp Dried Oregano
• Salt
• Pepper
• Fresh Basil Leaves

Thinly slice tomato and mozzarella balls. Place an array of tomato slices on a serving plate. Cover each tomato slice with a slice of mozzarella. Drizzle The Olive Oil Shops’ Luccino Extra Virgin Olive Oil over the cheese. Sprinkle with dried oregano, salt and pepper. Garnish with basil leaves.

• 2 lb Green Olives with Pits
• 2 Red Peppers, Sliced
• 2 Garlic Cloves, Minced
• 1 bnch Celery, Diced
• 1 Carrot, Thinly Sliced
• 1 cup Capers
• ½ tsp Fennel Seed
• 1 Small Onion, Sliced
• 1 tbsp The Olive Oil Shops’ Red Wine Vinegar
• 1 cup The Olive Oil Shops’ Koroneiki Extra Virgin Olive Oil
• Salt
• Pepper

On a hard surface, pound each olive until broken so that the pits show but do not remove the pits. In large bowl, add olives, peppers, garlic, celery, carrot, capers, fennel seed, onion, The Olive Oil Shops’ Red Wine Vinegar and The Olive Oil Shops’ Koroneiki Extra Virgin Olive Oil. Add salt and pepper to taste, if needed.

Mix all the ingredients well, cover and let stand in the refrigerator at least 24 hours before serving.