O Farro Salad

Ingredients

6 cups cooked farro
2 cups diced heirloom tomatoes
1/4 cup chopped Italian parsley
1 cup O Meyer Lemon Olive Oil
1/2 cup O Citrus Champagne Vinegar
Salt and Pepper to taste

Print this:

O Farro Salad

Directions

Farro is grown in the U.S. as a specialty grain but is quickly becoming widely cultivated. When cooked to perfection, it is versatile and delightfully chewy. This organic whole grain is our new favorite staple in any hearty salad. When paired with the juicy goodness of tomatoes, O Farro Salad is the ideal side dish for any meal.

O Farro Salad was a vegetarian favorite at the 18th Annual Kendall-Jackson Heirloom Tomato Festival. Farro’s health benefits surpass wheat in protein, minerals, and antioxidants!

Place 3 cups of dry farro in a pot and add 6 cups of water. Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water, and add diced heirloom tomatoes.
To make the vinaigrette, whisk together O Meyer Lemon Olive Oil and O Citrus Champagne Vinegar, salt and pepper for taste.
Combine all ingredients. Serve. Enjoy. It’s that simple.

Watercress Salad with O Honey White Balsamic & O Meyer Lemon Olive Oil

Ingredients

2 bunches of watercress, stemmed
3 pears cored and thinly sliced
1/2 c pecans, roughly chopped
1/3 c goat cheese, crumbled
2 tbsp O Honey White Balsamic Vinegar
1/2 tsp Dijon mustard
1/4 tsp salt and pepper
1/4 c O Meyer Lemon Olive Oil

Print this:

Watercress Salad with O Honey White Balsamic & O Meyer Lemon Olive Oil

Directions

This is one of our favorite new salads. We love the peppery flavor of watercress with the kiss of honey & Meyer lemon. Crisp, fresh and sweet in perfect counterpoint. Simple & delicious.

Arrange watercress on a serving platter. Top with sliced pears and pecans, then crumbled goat cheese. In a small bowl, mix O Honey White Balsamic Vinegar, Dijon mustard, salt, and pepper. In a slow, steady stream add the O Meyer Lemon Olive Oil whisking constantly until dressing is emulsified. Pour dressing over salad and serve immediately.

Lime, Feta, Mint & Grilled Chicken Salad

Ingredients

½ cup O Tahitian Lime or O Meyer Lemon Olive Oil
1 tsp. minced garlic
¼ cup O Citrus Champagne Vinegar
1 tsp. sea salt
¾ tsp cumin powder
Cracked black pepper to taste

3 hearts of romaine lettuce, torn into small pieces
¾ cup crumbled feta cheese
¾ cup cherry tomatoes halved
¾ cup English cucumber, peeled, cored and diced
1/3 cup pitted Kalamata olives
¼ cup thinly sliced red onion
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh mint

2 cups toasted pita bread chips
2 sliced grilled chicken breasts  (optional)

Print this:

Lime, Feta, Mint & Grilled Chicken Salad

Directions

One of our favorite summer salads!  Aromatic O Tahitian Lime, mint and feta are sublime. Adapted from O fan & Chef, Heidi Krahling of Insalata’s in San Anselmo, CA

Whisk the first 6 ingredients in a medium bowl for the vinaigrette.  In a large salad bowl, combine the rest of the ingredients and about half of the vinaigrette and toss well.

Add sliced grilled chicken breast & toasted pita bread chips.

Add more vinaigrette as needed to coat salad ingredients well and toss.  Serve.

Serves 4-6

Grilled Baby Carrots with O Sherry & O Blood Orange

Ingredients

1/4 cup O Blood Orange
1/4 cup O Extra Virgin Olive Oil
1 T ground coriander
1 T ground tarragon
2 T smoked paprika
2 garlic cloves, thinly sliced
1 pound of baby carrots, halved lengthwise & tops trimmed to 1 inch
4 sprigs of thyme
1 tsp.  brown sugar
2 T O Sherry Vinegar
2 T Marcona almonds sliced in halves
5 ounces baby arugula (optional)
Salt & freshly ground pepper

Print this:

Grilled Baby Carrots with O Sherry & O Blood Orange

Directions

The sweet flavor of baby carrots concentrates when grilling. This simple dish can become a beautiful salad by adding arugula. O Sherry Vinegar with a touch of apricot wine, is the magic counterpoint to the smoked paprika that sends this dish over the top.

In a bowl combine all ingredients except almonds & arugula. Let stand for 30 minutes before placing on grill. Grill the marinated baby carrots over moderate heat, turning, until crisp-tender, approx 3–4 minutes. Remove from grill. In the same bowl, sprinkle another splash of sherry and salt & pepper to taste. Toss with arugula & Marcona almonds & taste. To punch up the sweet smoky flavors, add a little more sherry if needed.

Enjoy !

Serves 4

O Blood Orange and Fennel Salad

Ingredients

1 medium head of Butter Lettuce, torn by hand into bite-sized pieces
1 bulb fresh fennel
½ cup fresh goat cheese
¼ cup O Blood Orange Olive Oil
1/8 cup O California White Balsamic Vinegar
Kosher salt and cracked pepper to taste.

Print this:

O Blood Orange and Fennel Salad

Directions

Cut stalks from fennel bulb. Rinse well to rid of any dirt. Slice fennel thinly against the grain. Set aside.  Tear the head of Butter Lettuce into bite size pieces. Rinse and dry the lettuce.  Place in salad bowl.

In separate small bowl whisk together the O Blood Orange Olive Oil and O White Balsamic with kosher salt and cracked pepper.

Drizzle the vinaigrette over the lettuce and fennel.  Crumble the goat cheese over the salad. With your hands gently fold until vinaigrette has covered all of the ingredients.  Serve and enjoy!

> Watch Video