2 Wonderful Salads Made with O Olive Oils Recipe
I was one of the VERY lucky 8 bloggers to win the chance to compete in the eRecipeCards.com and O Olive Oil contest!!! This has been such an exciting week for me, trying new ingredients and then using them in recipes. For the contest, each blogger received 2 bottles of O Oils and Vinegars. I was so thrilled when I opened my box and I had received a bottle of O Meyer Lemon Oil and O Pinot Noir Vinegar, HOW PERFECT FOR ME!!!
I thought the perfect way to try these out would be salads. A Summer/Spring Salad and a Fall/Winter Salad.
I owe a HUGE thank you to Dave at eRecipeCards.com for hosting this contest!! If you have not checked out this wonderful site, you HAVE too!!! eRecipeCards is the Home for Food Lovers, A Home for Food Bloggers who
want to be found, as well as a home for Home Cooks who are looking for recipes
to follow or ideas to inspire their own culinary creations!
Also, I want to thank O Olive Oils. I had so much fun cooking with your products and look forward to trying more in the future!!! Hint Hint :)
For the Pinot Noir Vinegar..... A Goat Cheese and Cranberries Salad with Port and Pinot Noir Dressing
For the Meyer Lemon Olive Oil............A Scallop Salad with Fresh Mint and Meyer Lemon Dressing.
If you are looking for a salad perfect for the cooler weather with a warm dressing, this first salad is for you!!!
First I soaked my cranberries in Tawny Port. You can see how much they swelled after sitting for 15 minutes. Both above pictures are 1/4 cup of berries.
I sauteed some chopped bacon and just as it began to crisp, I added some chopped shallot and minced garlic and cooked for about 2 minutes.
I reduced the heat and added my O Pinot Noir Vinegar and sugar, stirring until the sugar dissolved. I then stirred in O Extra Virgin Olive Oil and my cranberry mixture. I seasoned it with a little salt and pepper.
I toasted my pine nuts in the oven for about 5 minutes, then removed them to cool a bowl...
...and placed my slices of goat cheese on my silicone lined baking sheet and popped it in the oven. While the cheese was melting, I combined my salad greens with my pine nuts, then tossed in the cranberry dressing.
I plated the salads and topped each with 2 or 3 slices of melted goat cheese. YUM!!!! This makes a great meal on it's own or you can add some grilled chicken.
If you are looking for a seafood salad with a wonderful combo of flavors, this next salad is for you!!!
I went to our herb garden and cut some fresh mint and cilantro, and then picked the last of the Meyers Lemons on our tree (have I ever mentioned I LOVE living in Florida?).
I removed the stems from the herbs and juiced the lemon and put it all in the bowl of my food processor along with a seeded serrano chili, 3/4 cup of coconut milk, 1 1/2 teaspoon sugar and 1/4 cup O Meyer Lemon Olive Oil.
I blended it all together, transferred it to a bowl, covered it and placed it in the fridge while I prepared the scallops.
I drained the scallops on paper towels and removed the tough abductor muscle.
I heated the clarified butter in my pan. Clarified butter works best because
it has a higher smoke point and will not burn as quickly as regular butter. It is pretty
easy to make it at home (check out my Nov 2009 post) or it can be found in most kitchen stores. I thought about browning the scallops in the O Meyer Lemon Olive Oil, but these oils are NOT for frying. They are a more delicate oil made from the first press of the olives.
Once the butter was hot, I placed the scallops into the pan and
turned the heat up to high. I turned them when they started to cook up
the sides and turn opaque and the bottoms were a nice golden brown.
the bottoms began to turn lightly brown, I removed them from the pan to a plate. While the scallops were browning I whisked 1/3 cup Meyer Lemon Olive Oil and 2 tablespoons Champagne vinegar in a small bowl and seasoned with a little salt and pepper.
To serve, I tossed the salad greens with vinaigrette in
large bowl and then divided the salad among plates.
I tossed the scallops with 1/2 cup
mint-lemon mixture and placed them on top of the salad. I garnished each with some chopped mint, cilantro,
and basil leaves.
When I serve this salad, I always pass the remaining mint-lemon dressing. Some like me like it SAUCY, some don't. This salad is very versatile, you can substitute shrimp for the scallops. Also, you can use regular lemon juice or lime juice as a substitute for the Meyers lemon juice.
- Goat Cheese Salad with Bacon, Dried Cranberry and Pinot Vinegar and Port Dressing
- 1 1/4 cups dried cranberries
- 1/2 cup tawny port
- 5 ounces pancetta or bacon, chopped
- 2 shallot, minced
- 1 clove garlic, minced
- 1/3 cup O Extra Virgin Olive Oil
- 1/4 cup O Pinot Noir vinegar
- 2 teaspoons sugar
- 1 log soft goat cheese, cut into 1/2-inch-thick slices
- mixed salad greens
- 1/2 cup pine nuts, toasted
- cranberries and port in heavy small saucepan. Bring to simmer over
- medium heat. Remove from heat; let stand until cranberries swell, about
- 15 minutes.
- Saute pancetta (or bacon) in heavy large skillet
- over medium-low heat until crisp, about 8 minutes. Add shallots and
- garlic; cook 2 minutes. Reduce heat, add O Pinot Noir Vinegar and sugar; stir until just until sugar dissolves, stir in O Extra Virgin Olive Oil and cranberry mixture. Season with salt and pepper. Dressing can be made 2 hours ahead. Set aside in skillet at room temperature.
- oven to 350F. Place goat cheese slices on a silicone lined baking
- sheet. Meanwhile, combine salad greens and pine nuts in bowl.
- Rewarm dressing and pour over salad; toss to blend.
- Top with warm goat cheese and serve.
- Scallop Salad with Fresh Mint and Meyer Lemon Dressing
- Mint-Meyer Lemon mixture:
- 1 cup fresh mint leaves, loosely packed
- 3/4 cup canned unsweetened coconut milk
- 1/2 cup fresh cilantro leaves
- 1/4 cup Meyer Lemon juice
- 1/4 cup O Meyer Lemon Olive Oil
- 1 1/2 teaspoons sugar
- 1 serrano chile, seeded
- 1 pound sea scallops
- clarified butter
- 1/3 cup O Meyer Lemon Oil
- 2 tablespoons O Champagne wine vinegar
- 10 cups mixed greens
- 1 cup mixed fresh mint leaves, cilantro leaves, and small basil leaves
- For mint-lemon mixture:
Puree all ingredients in processor. Cover and refrigerate. DO AHEAD: Can be made 4 hours ahead. Keep chilled.
Pan sear scallops in clarified butter.
Whisk oil and vinegar in small bowl. Season vinaigrette with salt and pepper. Toss greens with vinaigrette in large bowl. Divide salad among plates.
Toss scallops with 1/2 cup mint-lemon mixture; divide among plates. Garnish with mint, cilantro, and basil leaves. Serve, passing remaining mint-lemon mixture separately.