Avocado, Mushroom & Hearts of Palm With Truffle Oil Vinaigrette

Ingredients

Salad:
• 1 Haas avocado
• 1 14 ounce can hearts of palm – halves or quarters
• 6 – 8 white button mushrooms
• Generous pinch of salt
• Fresh ground pepper to taste

Spicy Truffle Oil Vinaigrette:
• 1 Tbsp extra virgin olive oil
• 1/4 tsp truffle oil
• 1 1/2 tsp O Pomegranate Champagne Vinegar
• 1 tsp Dijon mustard
• 1/8 tsp Sriracha sauce
• Small pinch of salt

Print this:

Avocado, Mushroom & Hearts of Palm With Truffle Oil Vinaigrette

Directions

avocado_pom vin

 

 

 

A wonderful combination of flavors and salad favorites from Kate Mann from her blog: Salad Every Day. It looks like a classic composed salad. But wait until you taste the dressing. If you have a love for the unorthodox, you will love this approach.

Prepare the salad ingredients: Rinse the mushrooms, pat dry, and trim off the fibrous stems. Slice into roughly 1/4 inch pieces. Drain the hearts of palm well. Peel and slice the avocado into 12 – 16 pieces.

Make the dressing: In a small bowl or measuring cup, whisk O Pomegranate Champagne Vinegar together with all of the dressing ingredients until well emulsified. Set aside.

Assemble the salad: Divide the avocado among individual plates. Arrange the hearts of palm and mushrooms next to the avocado. Taste-test the dressing on a piece of mushroom. Adjust the seasonings accordingly. Drizzle the dressing over the salad. Add fresh ground pepper, if desired. Serve, and enjoy!

Serves 4

 

Grilled Corn with O Jalapeño Garlic Olive Oil

Ingredients

• 4 ears of fresh, local corn

• Drizzle of O Jalapeño Garlic Olive Oil

• Pinch of kosher salt

• 4 lime wedges

• Optional: grated Cojita cheese

Print this:

Grilled Corn with O Jalapeño Garlic Olive Oil

Directions

JalGarlicCornSweet roasted corn & O Jalapeño Garlic Olive Oil are the perfect way to enjoy the long days of Summer. Aromatic & smoky jalapeño olive oil with a kiss of garlic. Just enough smoke & spice make this the perfect side to your grilled entrée. And the best part? It’s easy to prepare & looks festive on the plate.

Peel back husks from corn and brush with O Jalapeño Garlic Olive Oil. Position the ears of corn so that the husks hang off the side and have minimal burning. Grill corn on low heat, long enough to create a slight char on the kernels. When corn is slightly charred on all sides, remove add a small sprinkle of kosher salt. Serve hot with lime wedges.

Optional: add finely grated Cotija cheese before serving to add more depth and delicious flavor.

Serves 4

Spicy Fruit Salsa

Ingredients

1/4 cup each:
• Strawberries, finely chopped
• Blueberries, halved
•  Blackberries, halved or quartered
• Raspberries, halved
• Papaya, finely chopped
• Pineapple, finely chopped
• Pink and white grapefruit sections, chopped
• Kiwi, finely chopped
• Small red grapes, halved
• Pomegranate seeds
• Red onion, finely diced
• Jalapeño, finely minced, seeds and all (for less heat leave out the seeds and/or use less jalapeño)

Dressing:

• 
O Orange Blossom Champagne Vinegar

Print this:

Spicy Fruit Salsa

Directions

Orange-Blossom-Vinegar-Spicy-Fruit-SalsaThis spicy fruit salsa is made to top grilled salmon, but it has lots of other possibilities too — not only for grilled chicken or steak, but for tacos, and of course corn chips.  The only dressing this needs is a splash of O Orange Blossom Champagne Vinegar. The trio of the sweet fruit, the spicy jalapeños, and the delicate tang of the vinegar just sings.

 

Directions:

Put everything into a bowl and add the Orange Blossom Vinegar. Start with 2 tablespoons and add more if needed. You want to just lightly dress the salsa without drowning it. Toss gently and serve asap.

Yield: makes approximately 3 cups

Notes:
•    Resist the temptation to add any accumulated juice from the fruit to the bowl, that dilutes the flavor of the vinegar and makes the salsa watery.
•    Chopping the fruit finely without bruising it is key — use the Vidalia Chop Wizard to do it neatly and quickly.
•    If you use anything that browns once it’s been cut (i.e. apples) be sure to hit it with some lemon juice.
•    Very important: cut fruit just does not keep well. We suggest making this salsa no more than an hour or so before you use it for the best, freshest results.

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

HoneyWhitePecanSaladThis 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.

Green Goddess Dressing

Ingredients

1 cup O California Organic Extra Virgin Olive Oil
½ cup O Tarragon Champagne Vinegar
2 tsp anchovy paste
1 medium garlic clove, smashed and peeled
1/2 cup Greek yogurt
1/2 cup loosely packed fresh Italian parsley leaves
1/4 cup loosely packed fresh tarragon leaves
2 Tbsp finely chopped fresh chives
1 tsp freshly squeezed lemon juice
1/2 tsp kosher salt, plus more as needed
Cracked black pepper to taste

Print this:

Green Goddess Dressing

Directions

Green-Goddess-DressingWe love our own O Tarragon Champagne Vinegar in this recipe. We have modified the traditional recipe to make a cleaner, healthier dressing by substituting our own O California Organic Extra Virgin Olive Oil and some Greek yogurt for the traditional mayonnaise and sour cream. Healthy and delicious!

DIRECTIONS:
1.    Place all ingredients in blender and blend until all ingredients are finely chopped.
2.    Refrigerate until ready to serve and drizzle over your favorite salad or greens.