Grilled Romaine Salad with Herb Dressing
Grilled Romaine Salad with Herb Dressing. Tender yet crunchy grilled romaine lettuce with a creamy herb dressing. Recipe by Jillian Fenton of Simple Sassy Scrumptious.
For the Salad:
2 hearts of romaine sliced lengthwise
3 Tbsp Bonsecco EVOO
2 Tbsp Garden Herb Vinegar
Parmesan cheese shaved
¼ cup Toasted pine nuts
For the Dressing:
½ cup Plain Greek Yogurt
¼ cup Garden Herb Vinegar
1 Tbsp Lemon Juice
Salt and pepper to taste
Water to thin out dressing to desired consistency
1. Turn on grill to high. Mix the olive oil and vinegar together in a small bowl. Take the halved hearts of romaine and brush on the oil and vinegar mixture.
2. Place on grill cut side down and grill on each side 1 minute to a minute and a half on each side. Long enough to get a nice sear/grill mark on the lettuce. Be sure not to over grill or your lettuce will be completely mushy. Remove from grill and place on a serving platter.
3. In a small mixing bowl whisk together all dressing ingredients until incorporated.
4. Toast pine nuts by placing in a skillet over med to high heat stirring for about 3-5 minutes until lightly browned.
5. Drizzle dressing over the grilled romaine.
6. Top with shaved parmesan and toasted pine nuts.
Grilled Portobello Mushrooms
This salad with grilled portobello is a flavorful, healthy side dish. Marinade this enormous cremini (because that’s what they are, to be fair) with garlic and thyme, grill and serve with truffle salsa, arugula and roasted pine nuts. Bon appétit!
1 thyme Sprig
1 ¼ tbsp. Garlic Olive Oil
4 large Portobello mushrooms
4 tbsp. Salsa Tartufata
1. Preheat the grill.
2. Clean the mushrooms and brush them with a mix of Garlic Olive Oil and chopped thyme.
3. Season with pepper and sea salt, to taste, and leave to marinate for approximately 10 minutes.
4. In the meantime, toast the pine nuts in a dry pan until golden brown.
5. Grill the portobellos for about 6 minutes until soft, turning regularly.
6. Once cooked, brush Salsa Tartufata over the portobellos.
7. Divide the arugula among the plates, slice the portobellos into quarters and place them over the arugula.
8. Scatter the toasted pine nuts over the top.
On a sunny spring day, a fresh salad should not be missing on the garden table. Take this classic to the next level and add a touch of luxury with a vinaigrette of Marc de Champagne Vinegar & Basil Olive Oil.
4 oz mixed greens
1 sprig fresh tarragon
10 stalks chives
1 bunch radishes
1/4 Marc de Champagne Vinegar & Basil Olive Oil
2 tbsp. Arbequina Olive Oil
1 tsp. Lemon & White Pepper Seasoning
1/4 cup Olive Bruschetta
1. Transfer the mixed greens to a large bowl. Next, finely chop the tarragon and chives and add the herbs to the salad.
2. Cut the cucumber, carrot and radish into thin slices and mix into the salad. Finally, add the Lemon & White Pepper Seasoning and the Oil & Vinegar vinaigrette to the salad.
1. Preheat the oven to 350°F. In the meantime, slice the baguette and drizzle with olive oil.
2. Transfer the baguette to an oven tray and bake for 5 minutes until golden-brown. Allow the baguette to cool down a bit and spread the Olive Bruschetta onto the baguette.
Liégeoise Potato Salad
Liégeoise salad is one of the classics of the South Belgium cuisine. The basis for this Liège salad is potatoes, bacon and vinegar and is supplemented with various vegetables. The classic version is made with green beans. Deliciously Belgian!
1 1/2 lb. small potatoes
1 lb. green beans
1 red onion
1/2 lb. bacon
8 oz. checken stock
2 tbsp. Marc de Champagne Vinegar
2 tbsp. Mustard & Dill Dressing
4 Seasons Pepper with Grinder
1. Wash the potatoes, shell beans and cut the onion into half rings. Boil the potatoes about 12 minutes and the beans, about 7 minutes with a pinch of salt until tender. Boil the eggs for about 5 minutes. Meanwhile, fry the bacon until crisp and add the onion. Mix the potatoes and beans with the bacon and onion mixture in a large bowl.
2. Add a dash of EVOO to the still-hot pan, deglaze with the vinegar, and then add the mustard and broth. Boil the dressing to reduce a little and then thicken with potato starch.* Mix 1 tbsp potato starch with a little water and add to the boiling sauce. *Can substitute with cornstarch.
3. Mix the vegetables with the sauce and sprinkle to taste with crushed pepper mix. Garnish with boiled eggs and chives. Serve preferably lukewarm.
The Greek salad is by far the best-known salad from Greece. It mainly consists of tomatoes, cucumber, red onion, olives, feta and green bell pepper. It is flavored with oregano, salt and pepper and is traditionally sprinkled with olive oil and red wine vinegar.
1 green pepper
2½ cups cherry tomatoes
20 Olive & Feta Mix
12 Spanish Caperberries
Greek Herbs Olive Oil
2 cups feta cheese
1. Wash, peel and thinly slice the cucumber. Halve the peppers, remove the seeds and cut into thin slices.
2. Peel the red onion and cut into half rings. Halve the cherry tomatoes, mix with the other vegetables and serve in a salad bowl.
3. Add the olives and caperberries over the salad. Sprinkle the salad with the Balsamico Vinegar and Greek Herbs Olive Oil. Crumble the feta cheese over the salad and serve.
Insalata di Primavera
Fresh spring salad with artichokes and apple slices. Nice to know Artichokes are large scaly flower buds from a species of thistles. The delicacy dates back to the Egyptians and Romans and, until the 18th century, consuming artichokes was regarded as a sign of wealth. The taste is soft yet slightly bitter. The artichoke also looks very elaborate when presented on a plate. Treat your guests with a spring dish!
2 slices fresh mozzarella
1 tbsp. Lemon Olive Oil
1 zucchini, diced
1 spring onion, sliced
1 tbsp. Bonsecco EVOO
6 oz. peas (fresh or frozen)
1 tart apple, diced
1/4 cup Apple Cider Vinegar
1 jar Artichokes hearts, halved
1. Chop the mozzarella into pieces and marinate for at least 30 minutes (up to 8 hours) in a combination of lemon juice, lemon zest and 1 Tbsp Lemon Olive Oil.
2. Heat a pan with olive oil and saute the zucchini and spring onions around 2 minutes.
3. Sprinkle the apple with lemon juice immediately after slicing to prevent discoloration.
4. Mix the artichoke hearts with the other vegetables and cheese in a large bowl and drizzle with Apple Balsamic Vinaigrette.
5. Serve the salad with tasty cheese croutons.
6. Croutons: Bake cubes of stale bread. Brown on both sides in a pan with a generous splash of Bonsecco EVOO. Top with the Cheese Dipper seasonig.
*Tip: Add cooked pasta to the salad to make a complete meal of it.
Spiced Orange Carrot Salad
Inspired by the shlata chizo, a classic Moroccan carrot salad, our Harissa Spiced Orange Carrot Salad is bursting with Mediterranean flavors.
1/4 cup Blood Orange Riesling Grapeseed Oil
3 tablespoons Date Crema Vinegar
1 tablespoon Harissa Dip
1 teaspoon Harissa spice
1 pound Carrots peeled, julienned or grated
1/2 cup Golden raisins
1/2 cup Crumbled feta cheese
1/4 cup Fresh parsley
1. Combine Blood Orange Riesling Grapeseed Oil, Date Crema Vinegar, Harissa Dip, Harissa Spice, Salt and Saffron in a medium bowl and stir to combine. Alternatively, place all ingredients in a mason jar, cover with lid and shake to combine.
2. Place carrots in medium mixing bowl, pour dressing over stir to coat. Add raisins, feta cheese and parsley stir to distribute through carrot mixture.
3. Serve chilled or at room temperature.
Panzanella Salade with BBQ vegetables & Pesto Piccante
Panzanella is an appetizer from Italy that was originally intended to make affordable leftovers. But this salad is so delicious that you can hardly wait until your bread is old enough. Leftovers anyone?
1/3 cup Roasted Garlic Grapeseed Oil
8 green asparagus
2 red peppers
12 vine tomatoes
Sea Salt Mix Grigliata
4 slices day old bread (thick slices)
1 jar Pesto Piccante
3.5 oz. arugula salad mix
1 red onion
2 springs basil
1. Pour a refreshing drink and enjoy, because we are going to BBQ! Heat the barbecue to 300°F.
2. Sprinkle the slices of bread with two tablespoons of the Grapeseed Oil. Bake them until slightly crispy on the barbecue and cut into coarse croutons.
3. Cut the asparagus in half, slice wide strips of red pepper, slice the eggplant and zucchini and finally halve the tomatoes.
4. Season the vegetables with the Sea Salt Mix Grigliata herbs and olive oil and saute them on medium heat on the barbecue.
5. Spoon dollops of Pesto Piccante into a large bowl and spread to cover. Then add the grilled vegetables.
6. Finely slice the red onion into thin rings.
7. Top the grilled vegetables with the croutons, arugula and red onion.
8. Add at last some fresh basil leaves. Enjoy your meal!