In a medium sauce pan, combine the water, vinegar, and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month. These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio, Coratina or FS17.
Preheat oven to 375º. On a large sheet pan, toss together the diced sweet potato with olive oil, 1/2 tsp salt and 1/4 tsp pepper. bake sweet potato until fork tender, allow to cool.
Layer ingredients starting with your salad greens
Dressing
Place balsamic in a small bowl and slowly whisk in the olive oil. this dressing will keep in a mason jar for up to 3 months. in the refrigerator. Remember olive oil will solidify so you will need to let it sit out about 10 minutes before serving.
Combine fruit portions of the salad in a large bowl. In a separate small bowl, whisk together the balsamic and oil. Pour the dressing over the salad and gently toss to coat. Serve immediately.
Place spinach in serving bowl. In saucepan, put remaining ingredients, minus the EVOO, and bring to medium heat. Gently warm while whisking. Remove from heat before it simmers. Allow to cool for a minute, and whisk in EVOO to emulsify. Adjust seasoning. Gently dress spinach with warm vinaigrette and top with remaining bacon and shallots.
Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Cut the peppers into thin strips; place in a large bowl. Add onion.
In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.
Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
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.
Place grill pan over medium-high heat. Drizzle the bread, artichoke hearts, add onion with the olive oil and season with salt and pepper. Grill until the bread, artichokes, and onion are golden brown at the edges. Turn every 2-3 minutes.
While the bread, artichokes and onion are grilling, place sliced tomatoes, basil and olives into a large bowl. Combine bread and tomato mixture. In a small bowl combine 2/3 c. olive oil, vinegar, salt, pepper, and fresh garlic and drizzle over the salad and toss to combine. Serve immediately.
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.
