Sashimi with O Meyer Lemon and Shallot Dressing 

Ingredients

Ingredients:
1 tsp. O Champagne Vinegar
3 tsp. O Meyer Lemon Olive Oil
1 Shallot
Salt & pepper

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Sashimi with O Meyer Lemon and Shallot Dressing 

Directions


Try this recipe, sent to us by our friend Yumiko at Fresh & Fresh Japan, and Dean & Deluca. This lovely dressing for fresh fish, stars O Champagne Vinegar and O Meyer Lemon Olive Oil. Enjoy!

Roughly translated from Japanese:

Directions:

Slowly drizzle the O Meyer Lemon Olive Oil into the O Champagne Vinegar while beating with a whisk, until emulsified. Finely chop the shallot and whisk into the dressing mixture. Salt and pepper to taste.

Drizzle the dressing over thinly sliced, fresh white fish, such as sea bream or escolar, and enjoy!

Spring Salad with Creamy Mint, Basil and Meyer Lemon Dressing

Ingredients

2 Persian cucumbers
3 cups spring salad greens, rinsed and spun
1 Tbsp. O Champagne Vinegar
2 Tbsp. O Meyer Lemon Olive Oil
2 Tbsp. O Fresh Basil Olive Oil
1 small head of spring garlic (or 1 small clove), minced
¼ cup Greek yogurt
¼ cup fresh mint, finely chopped
1 tsp. kosher salt
¼ tsp. cracked pepper

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Spring Salad with Creamy Mint, Basil and Meyer Lemon Dressing

Directions


Make the dressing by whisking the last eight ingredients in a medium bowl.

Peel the cucumbers. Using the same sharp peeler, gently create cucumber ribbons. Place in ice water to maintain crispness. Rinse and spin the salad greens and place in a medium-sized salad bowl. Drain cucumber ribbons and place in same salad bowl.

Drizzle dressing over salad and toss. Enjoy!

(This time of year many Farmers’ Markets are beginning to offer edible flowers such as nasturtium. Toss in a few in this simple Spring salad!)

Green Goddess Dressing

Ingredients

1 cup O California Organic Extra Virgin Olive Oil
½ cup O 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

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Green Goddess Dressing

Directions


We love our own O 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 a blender and blend until all ingredients are finely chopped.
2.    Refrigerate until ready to serve and drizzle over your favorite salad or greens.

Petite Frisée Salad in Parmesan Cups with O Champagne & O Sherry Vinegars

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 tbsp. O Champagne Vinegar, O Aged Sherry Vinegar, or lemon juice

• 1 cup O Premium 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 with O Champagne & O Sherry Vinegars

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 Aged Sherry Vinegar, or lemon juice), salt, and pepper in a bowl. Whisk while pouring in the O Premium 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.

Zesty Lemon, Fennel & Feta Salad

Ingredients

1 large fennel bulb, thinly sliced
1 small red onion, thinly sliced
1 c. fresh mint leaves, roughly chopped
1/3 c. O Meyer Lemon Olive Oil
2 tbsp. O Champagne Vinegar
¼ tsp. each salt, pepper and sugar
3 oz. feta cheese, crumbled
lemon slices for garnish

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Zesty Lemon, Fennel & Feta Salad

Directions


CheeseFetaWe love this recipe that the talented Chefs at The Fresh Market created specifically for us. O Meyer Lemon and fennel are delicious together.

Crisp, crunchy & fresh. This salad is perfect with your favorite glass of Prosecco.

Toss all ingredients in a mixing bowl, reserving half the feta cheese. Arrange on plates, and garnish with remaining feta and lemon slices. Serve immediately.

4 servings

Cold Creamy Cucumber Soup with O Champagne Vinegar

Ingredients

3 lbs. cucumbers (about 4)

O Meyer Lemon Olive Oil (to taste)

1 ½ cups well-chilled, well-shaken buttermilk

½ cup well-chilled sour cream

¼ cup O California Organic Extra Virgin Olive Oil

2¼ tsp fresh dill

1 tsp of O Champagne Vinegar (optional)

1 tsp sugar (optional)

1 ½ tsp kosher salt or to taste

1 tsp O Champagne Vinegar, more to taste

½ tsp O Balsamic Vinegar

(If a sweeter soup is desired balsamic vinegar is an excellent sugar substitute.)

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Cold Creamy Cucumber Soup with O Champagne Vinegar

Directions


SoupCucumberLimeExtra fresh dill and finely chopped cucumber for garnish. O Meyer Lemon Olive Oil can also be drizzled at the last moment.

A refreshing summer soup. Can be served as a first course or by itself for a light summer meal with good crusty bread.

Peel cucumbers and halve lengthwise, remove and discard seeds with a spoon. Coarsely chop cucumbers and stir together with remaining ingredients in a large bowl. Working in two batches puree mixture in blender until smooth. About 30 seconds. Transfer to large bowl. Season with salt to taste and 1 tsp of O Champagne Vinegar. Chill. Serve into individual chilled bowls and garnish with a sprig of fresh dill and a few cubes of chopped cucumber. Drizzle with O Meyer Lemon Olive Oil if desired.

Serves 6-8.

Potato Salad with Red Bell Peppers, Capers, Cilantro and O Champagne Vinegar

Ingredients

14 red potatoes (about 3 lbs.) cut into 1/3 inch slices
¼ cup Dijon mustard
3 tbsp. O Champagne Vinegar
½ cup O Premium Extra Virgin Olive Oil (or O Meyer Lemon Olive Oil for an added twist.)
¼ cup small capers, well-drained
2 red bell peppers, chopped
1 cup chopped green onions
¾ cup cilantro

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Potato Salad with Red Bell Peppers, Capers, Cilantro and O Champagne Vinegar

Directions


Working in 2 batches, steam potatoes in large pot until tender, about 10 minutes. Transfer to a large bowl.
Whisk mustard and O Champagne Vinegar in a medium bowl. Gradually whisk in the O Premium Extra Virgin Olive Oil. Mix in capers.

Pour dressing over warm potatoes. Allow to cool. Mix in bell peppers, onions, and cilantro. Season with salt and pepper to taste.

Can be made 1 day ahead. Cover and chill.

8 servings.

Spinach, Fennel and Feta Salad with O Meyer Lemon Dressing

Ingredients

4 tbls O Meyer Lemon Olive Oil
2 tbls O Champagne Vinegar
1 Medium shallot, minced
Fresh, ground pepper
Course kosher salt
1 6-ounce package baby spinach leaves
1 Large fennel bulb, trimmed, quartered lengthwise, cored, thinly sliced crosswise
1 Bunch radishes, thinly sliced
¾ Cup crumbled feta cheese

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Spinach, Fennel and Feta Salad with O Meyer Lemon Dressing

Directions


Whisk O Meyer Lemon Olive Oil, O Champagne Vinegar, shallots in small bowl to blend. Season dressing with salt and pepper to taste.

Combine spinach, fennel and radishes in a large shallow bowl. Add dressing to coat. Sprinkle feta cheese over salad and serve.

Serves 4