Shaved Apple and Radish Salad

Ingredients

  • 1 medium or 2 small watermelon radishes
  • several regular small radishes
  • 1 small apple, I used a Gala
  • squeeze of fresh lemon juice
  • 1/4 cup toasted hazelnuts, rough chopped
  • fresh mint leaves
  • shavings of Wisconsin Cheddar
O Honey Apple Vinaigrette
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Shaved Apple and Radish Salad

Directions

shaved-radish-and-apple-salad-0800-March-20,-2016-2_WEBA new creation from Sue Moran at The View from Great Island.

The pastel shades of this Shaved Apple and Radish Salad just scream spring — it’s perfect for a holiday table or maybe a date night dinner for two — I feel lighter and healthier just looking at it!

As I’ve said so many times, though, it’s the dressing that makes the salad, and for this one I turned to my collection of O olive oils and vinegars.  Their Honey Apple Cider Vinegar is incredible — pop the cork and take a whiff, the scent of cider and honey is heavenly.  For this type of salad you don’t want anything heavy, so I just made a simple vinaigrette with the Honey Apple vinegar and O’s Extra Virgin olive oil. Delish!!

Instructions:

  1. Set your mandoline sliver to the thinnest setting. I set mine just below 1/8 inch. Do a few test slices to see what works best for you. Slice the radishes and the apple. I immediately squeeze the lemon juice on the apple slices to prevent browning, be sure to coat all the surfaces.
  2. Whisk together the vinaigrette ingredients and taste to adjust any of the components.
  3. Toss the radishes and apple slices with the dressing, and then arrange on a platter, along with the mint and nuts. Top with the cheese, and serve right away.

Notes:

  • Yes, you know what I’m going to say, you absolutely need a mandoline for this dish.  The apples and radishes need to be sliced paper thin, so that they are flexible and translucent.
  • Don’t pile this into a bowl, layer it out onto a nice white plate or platter so you can see the shapes and colors.

Petite Frisée Salad in Parmesan Cups

Ingredients

• Organic cooking oil spray

• 3 oz. grated Parmigiano-Reggiano

• 3 cups frisée, torn into bite-sized pieces

• 3 cups romaine lettuce, chopped

• 1/4 clove garlic, crushed (or more if you like)

• 1 tsp. Dijon mustard

• 1 tsp. whole grain mustard

• 3 Tblsp. O Champagne Vinegar, O Sherry Vinegar, or lemon juice

• 1 cup O California Organic Extra Virgin Olive Oil

• Sea salt

• Freshly ground pepper

• 2 cooked beets (baked or boiled, and peeled)

• 3-4 radishes

• 1/4 cup toasted walnuts

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Petite Frisée Salad in Parmesan Cups

Directions

FemmeRougeCover_72 Check out the February 2016 issue of Femme Rouge. They list O as one of the brands they love and used our products to develop this tasty recipe. Give it a try!

STEP ONE: SAY CHEESE

Spray a sheet pan (not the muffin pan) with cooking oil. Place cheese onto the pan in 1 tablespoon portions at least 3 inches apart. Bake at 300F until golden, about 5-6 minutes. Remove from oven, let cool 30 seconds, then quickly lift the circles of melted cheese with a spatula and put each one in a muffin cup. Press down on each one with the bottom of a drinking glass to form a cup. Let cool and set aside.

 

STEP TWO: GET DRESSED

Make the vinaigrette by combining garlic, two mustards, O Champagne Vinegar (or O Sherry Vinegar, or lemon juice), salt, and pepper in a bowl. Whisk while pouring in the O California Extra Virgin Olive Oil to emulsify. Reserve a spoonful of dressing, then use the rest to dress the greens. Place a mound of salad in each cheese cup. Top with radishes, a slice of beet, and a few walnuts. Add a few drops of dressing on top before serving.

Blood Orange and Jicama Salad

Ingredients

• 4 blood oranges
• 1 small jicama
• handful of baby spinach leaves
• salt and fresh cracked black pepper to taste
O Orange Blossom Vinegar

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Blood Orange and Jicama Salad

Directions

Blood-orange-and-jicama-salad-9074-February-02-2016

Blood Orange and Jicama Salad is a refreshing mix of juicy citrus and crunchy jicama — it’ll make you forget all about the mid-winter blues and give you a healthy dose of Vitamin C!

  1. Slice the oranges into 1/8 – 1/4 inch slices. Trim the rind with a small sharp knife or scissors. Remove any seeds.
  2. Peel the jicama and slice it into 1/4 inch slices. Cut the slices into thin matchsticks.
  3. Arrange the slices of orange on a platter along with the spinach leaves. Scatter the jicama sticks on top, and season with salt and pepper.
  4. Just before serving, drizzle with O Orange Blossom Vinegar.

Yield: serves 4

Notes:

• I sliced my oranges on my mandoline slicer, but in this case a sharp knife would be fine too. I slice the oranges first and then use clean sharp scissors to cut the peel off.
• If you slice the jicama ahead of time, keep it moist under a damp paper towel.
• Whole jicama should be stored in a cool dry place, just like potatoes. Don’t refrigerate.

Kale Salad With Ricotta Cheese, Sweet Potato & Fig Balsamic Vinaigrette

Ingredients

SALAD

  • 3 ounces ready-to-eat baby kale
  • 8 ounces part-skim ricotta cheese
  • 1 medium sweet potato, baked or boiled, and diced into roughly 1/2 inch pieces*
  • 1 ounce roasted salted pecans
  • Optional: 1 tablespoon minced chives
    *If your market does not carry prepared sweet potatoes, opt for raw. One sweet potato takes about 7 minutes to cook in a micro-wave oven.

VINAIGRETTE

  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon fig balsamic vinegar (plus 1 tablespoon to flavor the ricotta cheese)
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon fresh minced garlic
  • 1/8 teaspoon salt & fresh ground pepper to taste

 

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Kale Salad With Ricotta Cheese, Sweet Potato & Fig Balsamic Vinaigrette

Directions

Here is a creative recipe from Kate Mann on her blog: Every Day Salad.

KaleSalad

Arrange the ricotta cheese and sweet potato: Spread the ricotta cheese across the bottom of a large shallow bowl or serving plate. Drizzle a scant tablespoon of fig balsamic vinegar over the cheese, tipping the plate every which way so that the vinegar spreads evenly across the cheese. Arrange the diced sweet potato over the cheese. Sprinkle with chives (optional).

Make the dressing and toss the salad: In a small bowl or measuring cup, whisk the dressing ingredients together until emulsified. Transfer the kale to a salad bowl and toss the salad with a light coating of the dressing. Add salt and pepper to taste and toss again.

Assemble the salad: Arrange the kale salad over the ricotta cheese and sweet potato. Garnish with the pecans. Serve, and enjoy!

Zesty Marinated Feta Cheese

Ingredients

  • 8-ounce block feta, cut into bite-size chunks
  • 3 fresh bay leaves
  • 2/3 cup O Meyer Lemon Olive Oil
  • 1/3 cup O Sherry Vinegar
  • 2 tbs. lemon juice
  • Zest of 1 lemon
  • 3 garlic cloves, grated or finely chopped
  • 1 small shallot, halved and sliced thin
  • Generous pinch red pepper flakes
  • 1 tsp. chopped fresh oregano
  • 2 tsp. chopped fresh rosemary
  • Salt & cracked black pepper to taste
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Zesty Marinated Feta Cheese

Directions

feta3Try this delicious recipe from Wendy, on one of our favorite blogs, The Weekend Gourmet.
Step 1: Add the cubes of feta cheese to a pint-sized glass jar. Slide the bay leaves into the sides of the jar, next to the feta cheese.
Step 2: Add the O Meyer Lemon Olive Oil (O Roasted Garlic Olive Oil works too), O Sherry Vinegar, lemon juice and zest, garlic, sliced shallot, oregano, rosemary, red pepper flakes, and salt & pepper to a large measuring cup. Whisk well to combine. Pour the dressing into the jar, over the feta.

Step 3: Seal the glass jar and refrigerate a minimum of 2 hours before serving — overnight is best if you have time. To serve, add the feta cubes to a serving platter and pour some of the flavorful dressing over the top. Serve with crisp crackers — hummus is a fabulous pairing with this flavored feta.

This easy make-ahead appetizer is simply delicious! The briny feta is a little spicy from the red pepper flakes, and the lemon juice and zest pairs nicely with the Meyer Lemon-infused olive oil. The Sherry vinegar provides a not-too-acidic tang, and the trio of fresh Mediterranean herbs is the perfect background flavor. This appetizer is perfect to have in your culinary bag of tricks — it’s perfect for entertaining! It also makes a really fun hostess gift if you’re invited to a party.