Recipes — Salads
Myrna Burlock
Spinach Salad with Oregano Vinaigrette
Ingredients: 1/8 tsp. crushed red chile flakes 2 cloves garlic 1 oil-packed anchovy filet Kosher salt, to taste Rind of 1/2 preserved lemon, roughly chopped 1/4 cup loosely packed fresh oregano leaves 1 1/2 tbsp. Liquid Gold Pino Noir wine vinegar or LG Oregano White Balsamic 6 tbsp Liquid Gold medium robust Extra Virgin Olive Oil Freshly ground black pepper, to taste 1 lb. large spinach leaves Directions: Place the chile flakes, garlic, anchovy, and a pinch of salt in a mortar and smash with the pestle until ingredients are finely ground. Add the lemon and oregano and continue...
Myrna Burlock
Wild Mushroom and Sage Croutons
Directions:
Preheat the oven to 375.
Cut fresh or day old french bread in to 1″ cubes. Don’t bother removing the crust, it adds texture.
In a large bowl, toss four cups of bread cubes with 1/2 cup of Liquid Gold Wild Mushroom and Sage olive oil, 1 tablespoon of kosher salt and 1/2 teaspoon fresh ground pepper.
When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven.
Bake for 35 minutes, stirring a couple times to ensure even browning.
Myrna Burlock
Strawberry and Feta Salad
. Ingredients: 1 cup slivered almonds 2 cloves garlic, minced 1 teaspoon honey 1 teaspoon Dijon mustard 1/4 cup Liquid Gold Strawberry Balsamic 2 tablespoons Liquid Gold Traditional Balsamic 1 cup Liquid Gold Extra Virgin Olive Oil 1 head romaine lettuce, torn (spinach works nicely too) 1 pint fresh strawberries, sliced 1 cup crumbled feta cheese Directions: In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and EVOO....
Myrna Burlock
Simple Salad Dressing
Ingredients
2 Tbsp organic sugar
1 Tbsp pepper
1 Tbsp ground sea salt
1 tsp Dijon mustard
1/4 c water
2 Tbsp Liquid Gold Fig Balsamic
1 c Liquid Gold mild Extra Virgin Olive Oil
Blend all ingredients together in a blender or food processor. Use on salads, roasted or grilled vegetables, and seafood. Store leftovers in a tightly sealed jar. Good for about a week after making.
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