Arugula golden raisin salad
July 30, 2020
From Gioia restaurant. delicious great with just about anything or by itself .
Ingredients:
- Avocado sliced
- arugula
- golden raisins
- Farro cooked
- radish sliced thin
- Pecorino cheese shaved
- almonds toasted, chopped
- shallot
- sherry vinegar (walnut oil if available)
Za’atar and roasted vegetable salad
January 5, 2019
Roast vegetables 425º oven. (Goes well with buttermilk roasted chicken)
Use several trays to roast vegetables until browned.
- Cauliflower & Romanesco – slice vertically down. drizzle oil
- Brussel sprouts cut in half, toss with oil.
- Red carrots, slice lengthwise, toss with oil.
Vinaigrette: shallots, 2 TB red wine vinegar & 6 TB olive oil. Mix with drained can cannelini beans & Za’atar.
Layer: bottom up:
Cauliflower, Romanesco, carrots, brussels sprouts. Sprinkle with beans.
Top with Feta, herbs (parsley, mint, arugula etc), Maldon salt
Fennel Arugula Artichoke Salad
November 5, 2012
From WSJ 2012
Vinaigrette
- 1 small shallot, minced
- 3 TBS Sherry vinegar
In small bowl, cover shallots with vinegar. Let sit 10 minutes, then add and whisk constantly:
- 3 TB olive oil
- 2TB canola oil
- season with salt & pepper
Prepare fennel & Artichokes
- 1 Cup fennel, sliced 1/8th inch thick, sprinkle with flaky sea salt & juice of ½ Lemon. Set aside 5-10 Min.
- 3 -4 whole artichokes in olive oil, quartered.
Prepare Arugula greens
- 8 Cups arugula toss with pinch of salt
- 3 ounces shaved parmesan (use vegetable peeler)
- Add artichokes, fennel.
- Toss with half of vinagrette, add extra to taste.
Chimichurri
January 27, 2012
- From “Grill every day” book. Great Argentinian recipe for skirt or flank steak.
Chimichurri
- 2 large cloves garlic
- 1 tsp pepper flakes
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1/2 tsp sugar
- 1 C packed flat leaf parsley leaves
- 1/4 C fresh lemon juice
- 1/2 C extra virgin olive oil
In a food processor: start with garlic & spices, mince garlic. Add parsley & lemon juice, pulse until chopped. With machine running, add olive oil until blended. Set aside.
SKIRT STEAK
- 2 LBs, trimmed. Rub steaks with mixture of 2 TB minced garlic & 2 TB olive oil set aside 30 min before grilling. Hot fire, grill 2-3 min per side. Rest 5 min on cutting board.
FLANK STEAK & Arugula
- 1 – 1 1/2 LB flank steak. Rub with mixture 1 TB lemon olive oil 1 TB minced garlic & kosher salt. Hot fire, grill 4 min per side. (Rare internal 130° F.) Rest 5 min on cutting board.
- Serve over a bed of arugula leaves with lemon infused olive oil & finishing salt.
NEW POTATOES & WALLA WALLA ONIONS
- 12 ounces new potatoes (or small yukon gold or small red) Cover potatoes with 1 inch water, bring to a boil, reduce heat to simmer, partially cover, 20 min. Drain, cool & cut potatoes in half.
- 1 small sweet onion, cut into paper thin wedges.
mix poatatoes & onions, place steak on top, drizzle chimichurri over and serve.
Olsson Recipes 