Mushroom Salad
Pour the oil into a large saute pan and heat on high until it ripples and almost starts to smoke. Add the mushrooms and cook until brown on one side, about 3 minutes. Flip the mushrooms onto the other side
Caesar Salad with Pancetta
In a small nonstick pan, add the extra-light olive oil and the pancetta or diced bacon. Cook over medium heat until the bacon is nicely browned. With a slotted spoon, transfer the cooked bacon to a plate lined with a
Sicilian Salad with Sauteed Shrimp
Mix together the salt, pepper, garlic powder, onion powder and paprika. Sprinkle the mixture evenly over both sides of the shrimp. In a large nonstick sauté pan, add the extra-light olive oil and cook over high heat for 3 minutes
Spinach Salad with Feta Cheese and Seedless Grapes
To prepare the dressing:Place all of the ingredients except the olive oil in a food processor and process for about 30 seconds. Add the oil in a thin stream until it is all incorporated into the dressing. Turn off the
Palisade Peach Salad with Crispy Prosciutto-Crusted Goat Cheese Balls and Hazelnut-Mint Vinaigrette
To prepare the hazelnut-mint vinaigrette:Combine the mint, shallots, garlic, honey, salt and oils in a blender. Blend together until the mint is nicely chopped. Pour into a container and add the vinegar and chopped hazelnuts. Allow the flavors to infuse
Grilled Salad with Goat Cheese
Preheat the broiler to high.Brush the radicchio, endive and peppers with 4 tablespoons olive oil. Cook on a hot barbecue or under the broiler for 2 to 3 minutes per side, until they start to color on each side. Place
Jasper’s Tomato, Grilled Asparagus and Blue Cheese Salad with Grilled Chicken
Coat the chicken breasts with the extra light olive oil and season with cracked black pepper and kosher salt. Grill on a charcoal grill or in a grill pan until the chicken is cooked through, approximately 5 to 7 minutes
Rice Salad
Bring the water and salt to a rapid boil. Add the rice. Stir once, gently. Bring back to a boil; cook for 10 - 12 minutes (like pasta). After 8 or 9 minutes, taste a grain or two, and continue
Raw Mushroom Salad
Mushrooms’ Marinade: Place mustard, anchovies, lemon juice, sherry wine vinegar, salt and pepper in the food processor. Process until smooth. With the machine running, drizzle in the olive oil. Salad: In a large bowl, mix the sliced mushrooms with the chopped parsley, basil, diced
Salad with Shrimp and Cannellini
Whisk olive oil and lemon juice together, adding white pepper, salt, and oregano. In a separate bowl, combine the remaining ingredients. Toss with the dressing, adjust salt and pepper to taste, and chill for at least 1 hour to allow flavors