Tag: #salad

Heirloom Caprese Salad with Burrata and Casa de Alba Extra Virgin Olive Oil

May 19, 2016

Ingredients  1 large ball (about 8 ounces) fresh burrata 2 to 3 medium heirloom tomatoes, of different colors 2 tablespoons Casa de Alba Extra Virgin Olive Oil 6 to 8 leaves fresh basil, chiffonaded coarse sea salt crusty Italian bread, for serving Preparation Drain the burrata of any liquid, place on a plate and set … More Heirloom Caprese Salad with Burrata and Casa de Alba Extra Virgin Olive Oil

Summer fruit salad with La Cultivada Organic Hojiblanca Extra Virgin Olive Oil

May 19, 2016

  Ingredients ½ sweet pineapple, peeled and diced 2 peaches, stoned and sliced 2 kiwi fruit, peeled and sliced 16 strawberries, hulled and cut in half 4tbsp La Cultivada Organic Hojiblanca Extra Virgin Olive Oil freshly ground black pepper juice of 1 lime Sprig of Mint Directions Mix everything together, and leave to chill for a … More Summer fruit salad with La Cultivada Organic Hojiblanca Extra Virgin Olive Oil

French Mackerel salad with Mackerel Filets with Muscadet Wine

May 19, 2016

  Ingredients 5 halved ripe cherry tomatoes 85g thinly sliced cucumber large handful baby spinach leaves 2 Mackerel Filets with Muscadet Wine 2 tsp sunflower seed, toasted For the Dressing 75ml low-fat natural yogurt 1 tsp lemon juice 1 tsp  Edmond Fallot Walnut Mustard 2 tsp dill, chopped, plus extra to serve Preparation To make the … More French Mackerel salad with Mackerel Filets with Muscadet Wine

Cinamon Pear & Pecan Fall Salad w/ Moulins de la Brague Olive Oil

December 22, 2015

Ingredients 2/3 cup of pecan halves 1/4 cup of balsamic vinegar (divided) Dash of cayenne pepper Dash of cinnamon 3 tablespoons of sugar (divided) 1 package (5 ounces) of spring mix salad greens 1/4 cup of olive oil from Moulins de la Brague 1 teaspoon of Dijon mustard 1/8 teaspoon of salt 1 thinly sliced … More Cinamon Pear & Pecan Fall Salad w/ Moulins de la Brague Olive Oil

Endive & Bleu Cheese Salad with Jean LeBlanc Hazelnut Oil

December 22, 2015

  Ingredients 4 large heads Belgian endive ½ cup crumbled bleu cheese ¼ cup candied walnuts, coarsely chopped 1 Tablespoon finely chopped fresh herbs ¼ cup warm Jean LeBlanc hazelnut oil Instructions 1. Chop endive to desired size, top with bleu cheese, candied walnuts, and fresh herbs. 2. Warm hazelnut oil in a pan on … More Endive & Bleu Cheese Salad with Jean LeBlanc Hazelnut Oil

Leftover Turkey Salad with L’Epicurien Cranberries & Walnuts

December 22, 2015

    Ingredients 4 cups leftover turkey, cubed 1 cup walnuts, toasted and chopped 1 cup celery, diced 2 Tablespoons finely chopped shallot 1 cup Cranberries cooked in wine by L’Epicurien 2/3 cup mayonnaise 3 tablespoons tarragon vinegar from Edward Fallot 2 tablespoons finely chopped fresh tarragon Salt and pepper to taste Instructions 1. Mix … More Leftover Turkey Salad with L’Epicurien Cranberries & Walnuts