This lovely quick salad is not actually from Sicily, but uses Sicilian Lemon Balsamic. It does however, use ingredients one would expect to see on a menu in the south of Italy.
Ingredients: Serves 4
1 1/2 c rice of your choice (I use Basmati)
1/4 c pine nuts
1/3 c drained and chopped oil packed sun-dried tomatoes
2 T dried capers
1/3 c chopped red onion (about 1/2 small onion)
1 6-ounce can tuna, drained
1 2-ounce tin anchovies drained rinsed and minced
1/4 c Liquid Gold Extra Virgin Olive Oil (medium robust works well here)
3 T Liquid Gold Sicilian Lemon White Balsamic
Fresh ground pepper
1/4 c thin-sliced basil (or mint) leaves
Cook rice according to directions. Drain and rinse with cold water. Put the rice in a large glass or stainless steel bowl.
Meanwhile, in a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes.
Stir the toasted pine nuts, sun-dried tomatoes, capers, onion, tuna and anchovies into the rice. Toss the rice salad with the olive oil, Sicilian Lemon Balsamic vinegar, pepper and basil.
*I have thrown in a handful of LG sun-baked black olives as a variation.
**This recipe has been adapted from the 'sicilian' rice salad, found in the Food and Wine cookbook.
8-10 cups baby spinach
2 Bosc pears, washed, cored and thinly sliced
2/3 cup toasted pecans
2/3 cup crumbled goat cheese
1/4 cup Liquid Gold Blood Orange Fused Olive Oil
3 Tablespoons Liquid Gold Cranberry Pear White Balsamic Vinegar
1 small clove garlic crushed
generous pinches of salt and black pepper
Mix vinaigrette and let rest for several hours or refrigerated for up to 3 days.
Toss Salad ingredients together - drizzle vinaigrette and toss gently - serve immediately. Serves 4-6
Recipe submitted by Kim Shaw, Quispamsis
4 tablespoons Liquid Gold Maple Balsamic Vinegar
2 Tablespoon Liquid Gold Red wine vinegar
1 teaspoon good quality Dijon style mustard
4 tablespoons Liquid Gold Ultra Premium extra virgin olive oil (your choice)
2 tablespoon finely minced shallots
1/2 teaspoon salt
freshly ground black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled
There are times when you can make a whole meal from a healthy, filling salad. When it is this tasty, it’s easy to serve yourself a nice bowl of this colorful dish with a little crusty bread, a glass of a cool, light Pinot Noir and call it dinner.
For 4 people:
1 medium-size butternut squash
2 medium-size sweet potatoes
¼ cup Liquid Gold Robust Extra Virgin Olive Oil
1 tablespoon ground cumin
2 teaspoons salt
Pinch of paprika
1 cup of blond green lentils
4 cups cold, non-salted water
3 tablespoons fresh lemon juice
6 tablespoons Liquid Gold Mild Extra Virgin Olive Oil
2 green onions, finely chopped
¼ cup Feta cheese
Pre-heat the oven to 400°.
Peel the butternut squash and sweet potatoes and cut them in small ½- inch cubes. Place the cubes in a casserole dish. Add ¼ cup of evoo, 1 tablespoon of cumin, 2 teaspoons of salt, and a pinch of paprika. Mix thoroughly, cover with a sheet of aluminum foil, and place in the oven for 30-45 minutes, until the vegetables are done but still firm enough to retain their shape.
While the squash and potatoes are baking, cook the lentils. Rinse and place the lentils with non-salted water in a large sauce pan with 4 cups of cold water. Bring to a boil, reduce the heat and simmer for about 30 minutes. The lentils should have a soft bite when done. Drain.
Remove the butternut squash and sweet potatoes from the oven and let cool to room temperature.
Prepare the dressing: In a bowl, mix the lemon juice, olive oil, and a pinch each of salt, pepper, and cumin.
Finally, gently fold all of the ingredients together, including the Feta cheese and onion.
For a different version, use chopped bacon instead of Feta cheese. Both versions should be served at room temperature for the fullest flavor.
2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it
1/2 cup med or robust Liquid Gold olive oil, plus more to coat radicchio
1/4 cup Liquid Gold Traditional or Organic balsamic vinegar
1 teaspoon salt
3 chopped garlic cloves
1/2 teaspoon mustard
Season with salt and black pepper
Pecorino or parmesan cheese for garnish
1 Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or
blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the
dressing comes together. Whisking works well also.
2 Prepare your grill for high, direct heat.
3 Coat quartered radicchio with olive oil and sprinkle with salt.
4 Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly.
You want a little blackening, but not a cinder. When they’re done, move to a bowl and bring
inside to chop.
5 Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black
Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.
Yield: Serves 4 to 6.