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Estación: Springs / Summer

Zesty mediterranean salad

INGREDIENTS FOR CITRUS VINAIGRETTE:

  • Juice of 3 clementines
  • Juice of 1 lemon
  • Zested rind of 2 clementines
  • 1 tsp. honey
  • 6 Tbsp. Carapelli Unfiltered EVOO
  • Salt and pepper, to taste

DIRECTIONS:

STEP 1 Juice the clementines and the lemon.

STEP 2 Zest the clementines and combine the juice and zest in a medium sized bowl with the honey. Add Carapelli EVOO.

STEP 3 Whisk the mixture and season to taste with freshly ground salt and pepper.

INGREDIENTS FOR SALAD:

  • 2 medium clementines
  • ¼ cup pitted Kalamata olives, drained
  • 1 avocado, peeled and diced
  • ¼ cup fresh mint leaves, chopped
  • 1 cup (packed) spring greens
  • 1 Tbsp. Carapelli Unfiltered EVOO

DIRECTIONS:

STEP 1 Peel clementines, separate into segments, and place in medium bowl. Add mint, olives, and avocado. Combine ingredients in bowl with the citrus vinaigrette.

STEP 2 Gently toss spring greens with 1 Tbsp. EVOO in another medium bowl. Season to taste with salt and coarsely ground black pepper.

STEP 3 Arrange the clementine, olive, avocado and mint mixture atop the spring greens on a platter. Season to taste with salt and coarsely ground black pepper.

Herbed salmon and fennel en papillote with olive oil drizzle

INGREDIENTS:

  • 2 fennel bulbs
  • 4 salmon fillets, 4–6 oz. each
  • 8 thyme sprigs + 1 tsp. fresh thyme leaves
  • 1 Tbsp.  orange zest
  • Kosher salt
  • Carapelli Oro Verde Extra Virgin Olive Oil

DIRECTIONS:

STEP 1 Preheat the oven to 425º F (218°C).

STEP 2 Remove the stalks and fronds from each fennel bulb, saving a few fronds. Slice the bulb into paper-thin rounds with a mandoline or knife. Discard the root end of the bulb.

STEP 3 Cut four 2-foot-long pieces of parchment paper. Place on a clean work surface and divide the sliced fennel between the parchment paper, making a small pile of fennel in the center of each piece.

STEP 4 Place one salmon fillet on top of each pile of fennel. Top each piece of salmon with two thyme sprigs and 1–2 fennel fronds. Sprinkle the orange zest over the salmon, dividing it evenly between the four fillets. Sprinkle each fillet lightly with kosher salt.

STEP 5 Fold the two long ends of parchment together so they meet above the salmon, then roll and pinch together to seal the edges. Do the same to the short edges of parchment paper to make a packet.

STEP 6 Place the four packets on two large baking sheets. Roast for 12–15 minutes, then carefully transfer each packet to a serving plate. Carefully open each packet and drizzle Carapelli Oro Verde Extra Virgin Olive Oil on the cooked salmon and sprinkle with fresh thyme leaves. Serve immediately.

Seared scallops in olive oil with braised leeks

INGREDIENTS:

  • 16 sea scallops
  • 2 medium ears of fresh corn
  • 3 medium leeks
  • freshly ground black pepper
  • ¼ tsp.  kosher salt
  • 2 Tbsp.  dry white wine
  • 4 Tbsp. + 1 Tbsp. + 4 tsp. of Carapelli Organic Extra Virgin Olive Oil, divided
  • Flaky sea salt, such as Maldon

DIRECTIONS:

STEP 1 Remove the tough side muscle from each scallop and pat the scallops dry with a paper towel. Set aside on a paper towel-lined plate.

STEP 2 With a small, sharp knife, slice the kernels off the ears of corn into a bowl. Set aside.

STEP 3 Trim the bulb ends and tough dark green stems off the leeks. Slice the tender white and light green stems in half lengthwise, then soak in cold water for 10–15 minutes to remove dirt. Drain the leeks, rinse well, and slice into thick half-moons.

STEP 4 Pour 4 Tbsp. of Carapelli Organic Extra Virgin Olive Oil into a large saucepan over medium-low heat. Stir in the leeks and kosher salt. Cover and cook, stirring occasionally, for about 10 minutes until the leeks are very soft. Uncover and stir in the wine. Cook for 5 minutes more. Transfer the leeks to a bowl and wipe out the pan.

STEP 5 Add 1 Tbsp. of olive oil into the pan, then add the corn. Season with a pinch each of salt and pepper. Cook, stirring occasionally, for 3–4 minutes until the corn is warmed through. Transfer the corn to a separate bowl and wipe out the pan one more time.

STEP 6 Increase the heat to medium-high and add 2 tsp. of olive oil. Heat the olive oil until shimmering, then add half the scallops. Sprinkle the scallops with salt and pepper. Cook for about 2 minutes per side, until the scallops are golden brown. Transfer to a plate and repeat with the remaining olive oil and scallops.

STEP 7 To serve, divide the leeks and corn evenly between four plates, and top each with four scallops. Drizzle with olive oil and sprinkle with flaky sea salt.

 

Fresh cherry, hazelnut, apple, and goat cheese salad with olive oil vinaigrette de aceite de oliva

INGREDIENTES:

  • 1 small, firm apple, such as Honeycrisp
  • Freshly ground black pepper
  • 5-oz. bag baby spinach
  • ½ cup hazelnuts, coarsely chopped
  • ½ cup goat cheese, crumbled
  • 3 Tbsp. apple cider vinegar
  • 1 tsp. coarse ground mustard
  • 1½ cups fresh cherries (about ½ lb.)
  • Kosher salt
  • ½ cup Extra Virgin Olive Oil Carapelli Organic

DIRECTIONS:

STEP 1 Quarter and core the apple, but do not peel. Cut into paper-thin slices with a mandoline or knife.

STEP 2 Pit and halve the cherries.

STEP 3 Toss the apple slices and cherries with the spinach, hazelnuts, and goat cheese in a large serving bowl.

STEP 4 Whisk the vinegar and mustard together in a small bowl. Whisk in the Carapelli Organic Extra Virgin Olive Oil in a slow stream until it thickens into a vinaigrette. Taste and add salt and pepper as needed.

STEP 5 Toss the vinaigrette with the salad and serve immediately.

Zucchini carpaccio salad drizzed with olive oil and lemon

INGREDIENTS:

  • 3 small zucchini or 2 medium zucchini
  • 1 medium lemon
  • Extra Virgin Olive Oil Carapelli Unfiltered
  • ¼ cup pistachios, coarsely chopped
  • 1 Tbsp.  torn mint leaves
  • 1 small block Pecorino cheese

DIRECTIONS:

STEP 1 Cut the ends off each zucchini, then slice the zucchini into paper-thin ribbons with a mandoline or knife. Discard the seedy core.

STEP 2 Pile the zucchini ribbons onto a serving platter.

STEP 3 Zest the lemon and sprinkle over the zucchini, then lightly squeeze the lemon over the zucchini.

STEP 4 Drizzle the zucchini generously with Carapelli Unfiltered Extra Virgin Olive Oil.

STEP 5 Sprinkle the pistachios and mint over the zucchini.

STEP 6 Use a vegetable peeler to slice large curls of Pecorino over the zucchini.

STEP 7 Serve immediately.