Place the shaved fennel in a resalable bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley. Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours.
In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly with shaved Pecorino and fresh ground pepper.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Preheat the oven to 425º. On a large baking sheet toss the peppers, eggplant, and red onion with the minced garlic and olive oil. Sprinkle salt and pepper and put in oven and roast for 20 minutes; pull the baking sheet out and toss all vegetables once and return the vegetables to the oven and continue roasting for another 15-20 minutes until browned.
Meanwhile, cook the orzo in boiling salted water for approximately 7 to 9 minutes. Drain the orzo and pour to a large serving bowl. Scrape the vegetables and dripping into the orzo.
For the dressing, combine lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature.
Add the diced scallions pine nuts, feta, toss and sprinkle basil ribbons on top of mixture and serve.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
Pour the vinegar into a small saucepan and place over medium heat. When vinegar heats to a boil, reduce heat to a simmer and reduce vinegar by half – 1-2 minutes. Combine the honey, lemon juice and vanilla in a small bowl. Whisk in warm vinegar.
Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl. Add the thinly sliced onions and toss to coat and set aside.
Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat. With a pastry brush, lightly brush both sides of each slice of bread with the EVOO. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice. Allow the bread to cool completely, then begin layering by adding a slice of avocado. Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper. Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.
Twist: Flavored olive oil would add an extra POP of flavor to this dish. Tuscan Herb, House Blend, Rosemary. For an added flavor and a kiss of sweetness use a balsamic reduction to the top!
Recipe Notes
The following items are available at The Olive Twist stores and on-line store.
You will cover the spread with this great game day recipe!
Ricotta-Basil Olive Oil Spread
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This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part skim ricotta stands in lending a creamy-dreamy texture and richness. Use as a dip for crudites, or spread fresh grilled salmon.
This easy spread has an aioli-like consistency but uses no eggs. Instead, fresh, part skim ricotta stands in lending a creamy-dreamy texture and richness. Use as a dip for crudites, or spread fresh grilled salmon.
Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency. Adjust seasoning and store tightly covered in the refrigerator for up to three days.
