2 blood oranges and/or navel oranges, peeled and sliced or sectioned
1/2 cup pomegranate seeds
1/4 cup sliced almonds
1 shallot, thinly sliced
1 small fennel bulb, thinly sliced
1 tablespoon orange juice
4 tablespoon Raspberry Balsamic Vinegar
1 tablespoon Blood Orange Vinegar
Place the greens in a large salad bowl. Top with the blood orange slices, pomegranate seeds, almonds, shallots and fennel. In a small bowl, whisk together the orange juice, vinegar and olive oil. Pour over the salad and toss to combine.
I came across this dish while on a recent trip to San Francisco. Burrata is a mild and creamy Italian cheese that I’d say is between fresh Buffalo Mozzarella and a milky Ricotta. It lends an unexpected twist to the otherwise simple grilled vegetable. Prosciutto anchors the flavors with its pungent saltiness.
This lovely seasonal dish is a fresh mixture of texture and color.
It makes a delicious appetizer, light lunch, or as a dinner side dish on a warm summer night. Serves 4
*Try this recipe with any of these Island Olive Oils: Lemon, Persian lime, Tuscan herb, Basil, Garlic, Gremolata, Baklouti Green Chili, or any of our Premium EVOO’s
1 1⁄2 -2 pounds fresh asparagus
4 oz. burrata
4 slices prosciutto
2-3 T (+more to drizzle) Island Olive Oil EVOO* 1 lemon
Sea salt & freshly ground pepper to taste
1⁄4 cup chopped toasted pistachios
slivered radish slices
1⁄4 cup finely chopped Italian flat leaf parsley 1T lemon zest
1 clove minced garlic
Difficulty level: Easy-Medium
Zest 1 Tablespoon of lemon, set aside in a small bowl. Cut lemon in quarters. Rinse and cut off rough stalk ends of asparagus. In a heat resistant dish, add asparagus, juice of 1⁄4 lemon, EVOO, salt and pepper to taste, toss and set aside to marinate. Combine parsley and garlic to lemon zest. Add a drizzle of olive oil, a pinch of salt and a squeeze of lemon to “juice up” the mixture; stir to combine.
Grill asparagus until al dente. Set back in marinade dish.
Place the prosciutto in a layer on the bottom of a serving dish. Add the burrata on one side over the prosciutto, and lay asparagus over the prosciutto, and burrata. Drizzle with gremolata. Garnish with toasted pistachios and radish slivers.
“This salad is a very casual side dish that is excellent on its own with the tangy dressing and beautiful almost “waxy” smooth texture of Yukon Gold potatoes. It can also be a starting point to your own creativity and can be used as a base for more add-ins of bacon, hardboiled egg, capers, chopped bell peppers, frozen peas, roasted peppers, olives, fresh herbs, etc…”
2 lbs Yukon Gold Potatoes
1 Sweet Onion, rough chop (1/4-1/2 inch wide pieces)
¼ cup Flatleaf Italian Parsley (roughly chopped)
¼ cup Island Olive Oil Barrel Aged Red Wine Vinegar
1/2- 3/4 cup Island Olive Oil EVOO
Seasoned Salt* & Fresh Cracked Pepper to taste
Set a large pot of water on stove on high to boil. Once the water is ready, turn down to medium-high, add whole potatoes and cook till they are fork tender, about 20-25 min. Once the potatoes are cooked, peel easily under cool running water. Cut potatoes into big chunks, set aside in large bowl. Add in the onion and parsley to potatoes.
Drizzle Island Olive Oil EVOO, Island Olive Oil Barrel Aged Red Wine Vinegar over warm potato mixture and toss to coat. (depending on the heat and moisture content the mixture may require more or less oil and vinegar, make sure to taste as you go- you can always add more, but you can’t take it away once it’s in there!) Season with seasoned salt and fresh cracked pepper to taste. Can be served warm, at room temperature, or chilled.
Baked Dill Salmon and Asparagus in Foil
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
4 (6 oz) skinless salmon fillets
1 lb asparagus, trim tough ends
1 sweet yellow onion, sliced
3 Tbsp Dill Flavored Olive Oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill, or chopped fresh thyme, or parsley
Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Layer the sliced onion in 4 equal portions along the center of each length of foil. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer over the onions. In a small bowl stir together wild dill EVOO with garlic. Drizzle half of the oil mixture evenly over portion of onions and asparagus then sprinkle with salt and pepper. Prepare salmon by seasoning the bottom of each fillet with salt and pepper. Layer fillets over vegetables. Drizzle top of each salmon fillet with the remaining olive oil mixture and season the top with salt and pepper to taste. Top each with about 1 sprig of dill, thyme, parsley or any combination of these fresh herbs and 2 lemon slices (if you choose fresh thyme use about 3/4 tsp per packet if using parsley use 1 1/2 tsp as it is much milder). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.
Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 – 30 minutes. Unwrap and serve warm. Enjoy!