extra virgin olive oil inspired recipes
smoked trout salad
I love this salad! Its quick to prepare, big on flavour and great for lunch or dinner. Serve with a nice dry riesling and you have yourself a little show stopper.
2 whole smoked trout fillets - flaked (smoked salmon is also nice)
a few big handfuls of mâche salad leaf
12 sweet variety cherry tomatoes - halved
1/2 cup extra virgin olive oil
1 tablespoon dijon mustard
good squeeze of lemon juice
pinch pink salt flakes
cracked black pepper
Flake the trout fillets and layer up all of your salad ingredients. I like to keep this salad chunky and rustic, pilled high on a simple platter. Place the olive oil, dijon, lemon juice, salt flakes and pepper into a clean jam jar and shake it up. Drizzle of the salad and serve.
mixed leaf salad
To me there is nothing more elegant and delicious than a simple mixed leaf salad. Served with my go-to dressing of good extra virgin olive oil, pink salt flakes and freshly squeezed lemon juice... it's pure heaven!
Here I picked some fresh leaves from our veggie patch, mizuna, kale, rocket and spinach, drizzled with olive oil, sprinkled a pinch of flaked salt and slathered in the juice of a freshly picked lemon. If you are lucky enough to have a lemon tree, then you will know how beautiful and almost sweet the lemons can be. I am not lucky enough but our good friends at The Artisan Cafe in Mudgee are very kind people...
- mixed green salad leaves
- extra virgin olive oil
- Himalayan pink sea salt flakes
- lemon juice
Mixed leaf with a bit more
As with the mixed leaf recipe above, I kept this little salad simple but added a bit more filling with the addition of roast chicken and baby beetroot. Same dressing, same one way ticket to heaven for your tastebuds. I have to thank Richard and Liz from The Fig Tree Food Company for helping us get our veggie patch started. There is nothing more wonderful than nipping out to the garden snipping off a few fresh salad leaves for the table.
roast baby beetroot
- 2 bunch baby beetroot
- olive oil
- salt and pepper
Preheat the oven to 200c. Remove the stalks from the beetroot. Lay a large piece of foil on your counter top and place the beetroot in the centre. Drizzle with the olive oil and salt & pepper. Bring the edges of the foil together to create a tightly sealed package around the beets and place the parcel into a baking dish. Roast in the oven for 40 minutes, or until cooked through. When cooled slightly, carefully rub off the beetroot skins.