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I just had to try it.  Cooking at high heat with a low phenol Fresh Extra Virgin Olive Oil.  Hockey Night in Canada sometimes means Myrna does not rule the menu.  Himself wanted fish and chips.  Hmmmm, Wilmans or my own.  I have to admit, I do not do deep fried foods.  I did, however, have fresh haddock, potatoes and a bottle of beer, but no oil for deep frying. Nothing ventured, nothing gained.  Out came the Nocellara.  This is a lovely quiet, low poly phenol EVOO, but I thought it would be nice with fish, so off I went....

This is a question that we are asked often. In general, olive-y and peppery oils are the best all-around oils for salads of mixed greens.  Use delicate and mild oils for salads made of tender greens such as Bibb lettuces, and leafy green and grassy oils for strong greens such as spinach, arugula, and watercress.  Fruity and fragrant oils are the best choice for salads that have fruit as a main ingredient, such as oranges, apples, strawberries, mangoes, or sweet tomatoes. This is just a general guide, so let your palate be your guide.

Bored of having the same old salad? Here are some suggestions to satisfy your taste buds!               Use a variety of greens - spinach, romaine, boston lettuce, arugula, kale, dandelion, etc. Sliced or shaved carrots Dried fruit - cranberries, apricots, figs, prunes, etc Fresh fruit Caramelized onions - yellow, red, shallots, scallions, etc Smoke Salmon Shredded Chicken Pancetta Gourmet cheese - asiago, blue cheese, emmental, gouda, gruyere, etc Dark chocolate shavings Nuts & Seeds - almond, pecans, walnuts, pumpkin seeds, chia seeds, etc Hard boiled eggs Fresh herbs - dill, basil, mint, etc Olives - Check out...