Shrimp on Endive with O Citrus Champagne Vinegar

Ingredients

1 lb (about 16-20) raw, peeled, deveined, tail-on shrimp

2 lemons, thinly sliced

3 stems fresh tarragon, plus a few leaves for garnish

2 – 3 heads Belgian endive (outer leaves and ends trimmed), separated into 16 leaves of similar size

1/2 cup regular or low-fat mayonnaise (do not use nonfat)

1 tbsp prepared white horseradish

4 tbsp O Citrus Champagne Vinegar

1 tbsp fresh tarragon, finely chopped

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Shrimp on Endive with O Citrus Champagne Vinegar

Directions


In search of a party pleaser for your next event? Endive serves as an elegant edible dish for these scrumptious shrimp bites with a citrus twist. (The secret is in the sauce!) Don’t be surprised when your guests gush over this starter and ask you to share your source.

INSTRUCTIONS:

  1. Place the shrimp in a deep saute pan. Add the lemon slices and tarragon, then gently drizzle 3 tbsp of O Citrus Champagne Vinegar. Bring to just below a boil over medium heat, then reduce the heat to low and cook for 3 minutes until the shrimp are pink and opaque. Use a slotted spoon to transfer the shrimp to a cutting board.
  2. Trim and discard the tails of the shrimp, then cut each shrimp horizontally in half. Place in a mixing bowl. Cover and refrigerate for a few minutes (or up to a day if preparing in advance).
  3. Meanwhile, create the sauce. Whisk together the mayonnaise, horseradish and remaining 1 tbsp O Citrus Champagne Vinegar in a medium bowl. Then, gently stir in the tarragon.
  4. When ready to serve, place upturned endive leaves onto a platter, evenly spaced out. These will act as edible dishes (lettuce cups).
  5. Fill each endive leaf with 2 shrimp halves, then add a spoonful of sauce atop each cup. Garnish with a few single tarragon leaves.

Tip: While there are multiple varieties of endive, we chose Belgian endive  as it’s shape serves as a natural cup or dish to fill with deliciousness. Other varieties, such as curly endive (frisée) and broad-leafed endive (escarole) are better used to add texture to salads. Belgian endive is available from September to May.

Seared Scallops, Grapefruit, Arugula and Spinach Salad with O Citrus Champagne Vinaigrette

Ingredients

For salad:

2 pink grapefruits, sliced (reserve 3 slices or vinaigrette)

1 lb dry-packed sea scallops, washed and dried with a paper towel

2 tsp O Premium Extra Virgin Olive Oil

Salt and pepper to taste

8 oz baby spinach and arugula, mixed

 

For vinaigrette:

2 tbsp O Premium Extra Virgin Olive Oil

1 tbsp O Citrus Champagne Vinegar

2 tbsp shallots, chopped

Salt and pepper to taste

Grapefruit juice from 3 reserved slices of grapefruit

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Seared Scallops, Grapefruit, Arugula and Spinach Salad with O Citrus Champagne Vinaigrette

Directions


While scallops are often considered a succulent shellfish, preparing this seafood splendor at home is an easier indulgence than you’d think. This delectable yet simple salad recipe will prove just that.

P.S. Did you know that scallops are considered a superfood? These mollusks are a good source of magnesium and potassium, and are packed with protein.

Enjoy!

INSTRUCTIONS:

  1. Peel the skin and white membrane off the grapefruit and separate the pieces.
  2. Set aside 3 grapefruit slices for the vinaigrette. Chop up remaining grapefruit for the salad.
  3. In a medium bowl, whisk olive oil, O Citrus Champagne Vinegar, chopped shallots, salt and pepper. Plus, squeeze the juice from the 3 slices of grapefruit set aside earlier.
  4. Heat a large pan on high heat. While the pan is heating, season scallops with salt and pepper.
  5. When the pan is hot, add the O Premium Extra Virgin Olive Oil and place scallops in the pan.
  6. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust.
  7. Turn and cook about another minute while their centers are still slightly translucent (you can check this by viewing them from the side). Be careful not to overcook.
  8. Remove the seared scallops from the pan.
  9. Divide the baby greens evenly between four plates.
  10. Arrange grapefruit on the plate and top with scallops.
  11. Drizzle the dish with the vinaigrette.

Tip: We recommend using sea scallops as they’re more readily available year-round and are a bit larger and meatier than bay scallops. Essentially, you can use either type for this tasty treat. Just be sure to reduce the cooking time for bay scallops and keep an extra eye out to avoid overcooking them.

Shaved Asparagus and White Bean Salad with O Citrus Champagne Vinegar

Ingredients

2 bunches fresh asparagus (about 1 lb each)

1 medium red onion, thinly sliced

3 ½ cups cooked cannellini beans or 2 15-oz BPA-free cans cannellini beans, drained and well rinsed

1 ½ tbsp O Meyer Lemon Olive Oil

1 ½ tbsp O Citrus Champagne Vinegar

½ cup or 2 oz unsalted walnuts, lightly toasted and chopped

½ cup or 2 oz shaved Pecorino Romano or Parmesan cheese

¼ cup basil, slivered

Sea salt and fresh ground black pepper to taste

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Shaved Asparagus and White Bean Salad with O Citrus Champagne Vinegar

Directions


Asparagus is an elegant yet approachable vegetable that we love for its versatility. While it’s available year-round, asparagus shines while in-season from February to June. As the weather warms up, we love to serve this cool asparagus salad which is great as an appetizer or served as a side dish.

INSTRUCTIONS:

  1. Rinse asparagus and trim the tough ends of the stems.
  2. Hold each spear of asparagus by its thick stem and lay it down on a cutting board. Using a vegetable peeler, shave the asparagus into long ribbons. Place ribbons in a large bowl and discard remaining stems. (Note: You should be left with about 1 lb of shaved asparagus.) Drizzle the O Meyer Lemon Olive Oil over the shaved asparagus ribbons and toss to coat.
  3. Add onion, cannellini beans, and O Citrus Champagne Vinegar. Toss to combine all ingredients.
  4. Fold in walnuts, cheese and basil. Season with salt and pepper to taste.
  5. The shaved asparagus salad can be served immediately or prepared in advance. If preparing in advance, chill the compiled dish, covered, for 4 to 6 hours in the refrigerator.

Tip: Snapping the stems of asparagus at their natural breaking point can actually result in excess food waste. Instead, we recommend trimming just the tough ends of the stems so that you have more asparagus to enjoy.

Grilled Dijon Chicken Breasts with O Citrus Champagne Vinegar

Ingredients

6 boneless skinless chicken breasts

Kosher salt and freshly ground black pepper to taste

¼ cup O Premium Extra Virgin Olive Oil

¼ cup O Citrus Champagne Vinegar

1 tbsp Dijon mustard

2 sprigs fresh rosemary, about 4 inches long, leaves removed, stems discarded

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Grilled Dijon Chicken Breasts with O Citrus Champagne Vinegar

Directions


We love any opportunity to get on the grill! You can cook almost anything on a barbeque – fruits and vegetables, flatbreads and pizzas, and of course all kinds of meats. The grill is a great, versatile tool that offers an efficient way to cook a variety of dishes and can spare you some of the misery of messy kitchen clean up. Plus, there’s just something so satisfying about the flavors and scents of grilled goodness. Here’s one of our go-to grilling recipes for delicious Dijon marinated chicken breasts.

INSTRUCTIONS:

  1. Generously salt and pepper both sides of the chicken breasts.
  2. In a small bowl, whisk together the O Premium Extra Virgin Olive Oil, O Citrus Champagne Vinegar, mustard, and rosemary marinade.
  3. Place chicken in an airtight marinating container (such as a glass storage container) or in a Ziploc bag. Pour the marinade over the chicken, seal container/bag, and shake to make sure chicken is evenly coated with the marinade. Place in refrigerator for 30 minutes, or up to 24 hours.
  4. When ready to fire up the grill, take the marinated chicken out of the refrigerator and let it sit at room temperature while you preheat the grill to medium.
  5. Grill the chicken breasts for about 4 to 5 minutes on each side, or until the juices run clear. Be careful not to overcook the chicken.
  6. Remove the cooked chicken from the grill and let rest for 5 to 10 minutes.
  7. Slice the grilled chicken breasts into 1 inch serving portions and place in serving dish. Garnish with rosemary sprigs and thin lemon slices.

Tip: If you don’t have a barbeque or any outdoor space for a grill, you can still achieve great grilled flavor indoors using a cast iron grill pan or broiler.

Green Beans with Warm O Citrus Champagne and Bacon Vinaigrette

Ingredients

1 lb fresh green beans, trimmed

1 ½ slices cooked bacon, chopped

⅓ cup shallots, thinly sliced

¾ tbsp O Premium Extra Virgin Olive Oil

1 tsp O Citrus Champagne Vinegar

½ tsp kosher salt

3 tbsp walnuts, chopped

1 tbsp fresh parsley, chopped

Thin lemon slices for garnish

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Green Beans with Warm O Citrus Champagne and Bacon Vinaigrette

Directions


Green beans are one of the most popular vegetables, as they are versatile, nutritious and delicious. While they’re available year-round, you’ll find them at their freshest from May to October. Here’s one of our favorite green bean dishes, as it’s delightfully simple and savory.

INSTRUCTIONS:

  1. First, blanch the green beans. To do so, bring a pot of water to a boil. Then, submerge the trimmed green beans in the boiling water for 3 minutes. Next, remove, drain and plunge the green beans in an ice water bath. Drain again and set them aside in a serving bowl or dish.
  2. Cook bacon on a large, nonstick skillet over medium heat until crisp. Being careful to keep bacon drippings in the pan, remove the bacon strips and set them aside to chop when cooled.
  3. Add shallots to the pan with bacon drippings, return to the stove and cook for 3 to 4 minutes or until tender and lightly browned. Add shallots to the green beans along with the O Premium Extra Virgin Olive Oil, O Citrus Champagne Vinegar, salt and chopped bacon. Gently stir to combine the ingredients.
  4. Sprinkle walnuts and parsley over the dish and garnish with thinly sliced lemon before serving.

Tip: Toast the walnuts for a tasty twist. To do so, heat your oven to 350° F, spread whole walnuts in a single layer on a baking sheet with a pinch of kosher salt. Roast for 5 to 10 minutes. Remove when they begin to brown and smell toasted. Cool, chop and toss them into your dish. Enjoy!

Mediterranean Farro Salad With O Citrus Champagne Vinaigrette

Ingredients

1 ½ cups farro

3 tbsp O Citrus Champagne Vinegar

2 tsp Dijon mustard

1 tsp shallots, finely minced

¾ tsp sea or kosher salt

½ tsp freshly ground white pepper

¼ cup O Premium Extra Virgin Olive Oil

1 tbsp garlic, minced

1 cup artichoke hearts, julienned (french cut)

½ cup sun dried tomatoes

½ cup halved Kalamata olives

1 tbsp Italian parsley, chopped

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Mediterranean Farro Salad With O Citrus Champagne Vinaigrette

Directions


Meet farro, an ancient grain originated in Italy that is an adaptable alternative to rice or pasta. With a flavor similar to but nuttier than brown rice, and a more pleasant texture to chew, we chose farro as the foundation for this fresh and friendly Mediterranean salad. Toss with our tasty O Citrus Champagne Vinegar and the below ingredients for an easy and enjoyable dish.

INSTRUCTIONS:

  1. Prepare farro per package directions. While farro is cooking, prepare the vinaigrette.
  2. In a small bowl, whisk together the citrus champagne vinegar, Dijon mustard, shallots, salt, and pepper.
  3. Continue to whisk while slowly adding the olive oil, until the vinaigrette is well combined.
  4. Next, stir in the minced garlic.
  5. Place the cooked farro in a large serving bowl, add the artichoke hearts, sun dried tomatoes, and olives.
  6. Pour the vinaigrette over the farro mixture and stir well.
  7. Sprinkle with parsley and serve at room temperature or cover and refrigerate until needed.

Tip: Jarred or canned artichoke hearts are easily accessible in most grocery stores and will work perfectly for this recipe. We recommend to julienne them, which means to cut them into long thin strips.

Pear Salad with O Citrus Champagne Vinaigrette

Ingredients

Vinaigrette:
• 1/2 cup extra virgin olive oil
• 2 1/2 Tbsp O Citrus Champagne Vinegar
• 2 1/2 Tbsp pear or apple juice
• 1/8 tsp salt

Salad:
• 3 pears, apples, or a combination
• 5 oz ready-to-eat baby kale or arugula
• 1/4 cup pine nuts
• 3 Tbsp raisins

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Pear Salad with O Citrus Champagne Vinaigrette

Directions


Need a quick and tasty salad recipe? Try this this one, from Kate Mann at Salad Every Day. It is bursting with a complexity of flavors: sweet, tart, savory, earthy. O’s Citrus Champagne Vinegar lends vibrant flavor with a fruity aroma to the mix.

O’s Citrus Champagne Vinegar makes the dressing recipe simple!Whisk the vinaigrette ingredients together in a medium size bowl or measuring cup. Arrange the salad greens onto a platter or in a shallow bowl and toss with a very light coating of the dressing.

Cut the pears and/or apples into roughly 1/4 inch wide pieces and transfer them into the bowl with the remaining dressing. Toss gently so that the fruit is well coated, and its juices meld with the dressing ingredients. Using a fork or tongs, pull the fruit slices from the dressing and arrange over the salad greens. Sprinkle with the pine nuts and raisins. Drizzle additional vinaigrette over the salad, if desired. Serve, and enjoy!

Serves 6

Grapefruit, Kale Crunch Salad with Chili-garlic Dressing

Ingredients

Salad:

  • 2 bunches kale, ribs removed and leaves sliced into ¼ inch shreds
  • 1 avocado, cubed
  • 1 ruby-red grapefruit, sectioned and all pith removed. (Do not use prepared grapefruit as it generally has added sugar that will change the taste of the salad.)
  • 2 cups Chinese cabbage, shredded thinly
  • 2 cups watercress, rinsed and stems removed
  • 5 radishes, washed, and thinly sliced
  • ½ cup slivered almonds

 

Chili/Garlic dressing:

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Grapefruit, Kale Crunch Salad with Chili-garlic Dressing

Directions


You’ll want to try this healthy and delicious kale salad. Perfect as your main dish or as a side.

Combine all ingredients for the dressing in a blender and blend on high for 3 minutes or until all ingredients are broken down. Taste. Add more salt and pepper if desired.

In a large salad bowl combine all salad ingredients and toss with the Chili-garlic dressing. Enjoy!

Serves 4

Sweet Vidalia Onion Slaw

Ingredients

 

  • 2 Vidalia onions (or other sweet variety) buttermilk dressing
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 2 Tbsp O Citrus Champagne Vinegar
  • 2 tsp celery seeds
  • 1/2 tsp salt
  • lots of fresh cracked black pepper garnish
  • dill, parsley, thyme, or chive

 

 

 

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Sweet Vidalia Onion Slaw

Directions


Enjoy this excerpt and recipe from Sue Moran at The View from Great Island.

I made an appropriately Southern style slaw dressing to complement these Georgian gems. It’s a blend of buttermilk, mayo, and a lovely crisp O Citrus Champagne Vinegar. With a recipe this simple it makes sense to go with good quality, and O’s vinegars are light and refreshing enough to drink on their own, or in a cocktail. A bit of salt, pepper, and a good dash of celery seeds completes this dressing. The buttermilk and the champagne vinegar work together to elevate even a homey slaw into something special.

 

1.    Peel and slice the onions into 1/8 inch slices. This is best done on a mandolin slicer. Cut the slices in half or thirds.
2.    Put the onions into a bowl, carefully separating the strands as you add them.
3.    Whisk together the dressing and be sure to taste to adjust any of the ingredients.
4.    Pour enough dressing over the onions to saturate them, but don’t drown them. Toss well and refrigerate for several hours before serving.
5.    Garnish with just a bit of green before serving, it could be dill, thyme, parsley, or chive.

NOTE

  • This dressing is on the thin side…if you’d like it thicker and creamier, use half the amount of buttermilk.
  • I almost added a bit of horseradish, I think that would be nice. Or a bit of grainy Dijon mustard…depends on your mood.
  • To lighten the dressing try using Greek yogurt in place of the mayo. Don’t worry about the buttermilk, despite its name, it’s super low in fat. If you don’t have buttermilk you can use regular milk, but the flavor won’t be as good.
  • Unlike regular onions, sweet onions can be stored in the refrigerator.

Lemony Vinaigrette

Ingredients

2 TBS.   O Meyer Lemon Olive Oil
1 TBS.   O California Organic Extra Virgin Olive Oil
2 tsp.   O Citrus Champagne Vinegar
1/4 cup   finely grated Parmesan
1/2 tsp.   kosher salt
Pinch of red chili flakes
Add Pepper to taste

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Lemony Vinaigrette

Directions


Enjoy this lemony vinaigrette as part of your everyday meal. It’s easy to make!

Whisk together all ingredients in a small mixing bowl & drizzle over crunchy green leaf lettuces or Romaine hearts. Add an extra twist of freshly cracked pepper before serving. Dressing is enough for 2-3 small salads — approximately 1 head of green leaf lettuce.