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Aged Raspberry Balsamic & Toasted Almond Vinaigrette


3 tablespoons Raspberry Dark Balsamic
1 teaspoon lemon juice
2 tablespoons Toasted Almond Oil
1 teaspoon Dijon style mustard
1/2 teaspoon salt
fresh ground black pepper to taste
1/3 cup slivered toasted almonds
1/3 cup crumbled feta or Cherve cheese
2 quarts of your favorite lettuce greens


Place all the ingredients in to a bowl and whisk.  Alternately, this can be made in a blender or food processor.  

Arrange lettuce in a bowl, drizzle with vinaigrette, sprinkle with almonds and cheese.


Classic Caesar Salad


2 large pasteurized egg yolks
1/2 garlic clove, peeled
1/3 cup grated Parmesan cheese
3 tablespoons lemon juice
1 anchovy fillet
1/2 teaspoon salt
1/2 teaspoon Dijon style mustard
ground black pepper, to taste
1/2 cup Ultra Premium Extra Virgin Olive Oil - the greener the better

1 cup croutons

6 hearts of Romaine Lettuce, washed, dried and roughly chopped or left whole


Place all ingredients into the the container of a blender or food processor in the order listed and secure lid.
Turn machine on and processed for 20 seconds.

Drizzle the dressing on the lettuce, add croutons and more grated Parmesan



    Salade de Quinoa Rouge, Poivrons et Pignons


500 ml (2 cups) vegetable stock
190 grams (1 cup) red quinoa, well rinsed and drained
3 medium red bell peppers, roasted (see below)
3 rounded tablespoons pine nuts, toasted (update: it is even better with pistachios!)
A dash EVOO
A dash Honey Vinegar
A dash hot sauce
1/2 teaspoon salt (I used alderwood smoked salt)
Freshly ground pepper
200 grams (7 ounces) extra-firm smoked tofu, diced (I buy the Tossolia brand at organic stores; you could substitute diced mozzarella or good-quality canned tuna)

Serves 3 to 4.


Bring the stock to a simmer, add the quinoa, and cook for 15 minutes, or according to package instructions. Drain and let cool. (Note: I've read that quinoa can be cooked in the rice cooker, but I have yet to try that method.)

Peel the roasted peppers, remove the seeds, and cut the flesh into short strips.

In a medium salad bowl, combine the quinoa with the peppers, pine nuts, olive oil, vinegar, hot sauce, salt, and pepper, and toss to combine.

Fold in the tofu and serve immediately, or cover and refrigerate for a day or two.

Roasting your own bell peppers

There are different methods -- over an open flame, with a kitchen torch, in a barbecue pit -- but I do it in the oven. Choose firm and smooth-skinned bell peppers. Arrange them whole on a baking sheet lined with foil, and bake for 35 to 45 minutes at 200°C (400°F), turning the peppers every 10 minutes or so, until they are very soft and their skin has dark spots and blisters all over.

Remove the baking sheet from the oven and close the foil over the peppers to form an airtight package (use an extra sheet of foil if necessary). Let stand for 15 minutes. Open the package, and wait until the peppers are just cool enough to handle.

Pull out the stems and slice the bell peppers open. Scrape off the seeds and strings of membrane with a knife, and peel off the skin. Let cool and eat as is, add to sandwiches, salads, and pasta sauces, or use in this recipe. Roasted bell peppers will keep for a few days in the fridge; freeze for longer storage.


    Shaved Fennel Salad with Milanese Gremolata Viniagrette

2 trimmed, thinly sliced fennel bulbs
2 tablespoons finely chopped flat leaf parsley
1 small finely minced garlic clove
4 tablespoons Ultra Premium Certified extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt
fresh ground pepper to taste
1/3 cup finely shaved Pecorino Romano
3 Cups mixed baby greens such as arugula for presentation - optional

Place the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it.  Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley.  Pour over the fennel and toss to coat.  Marinate in the refrigerator for two hours.  In a bowl or large platter, arrange a bed of washed mixed baby greens.  Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens.  Sprinkle evenly with shaved Pecorino and fresh ground pepper.
Serves 4-6 


Quinoa, Tuna & Lemon Oil Salad


2 cans Tuna packed in Water
1 cup Quinoa
2 cloves garlic minced
3 tomatoes, seeded and diced
3 celery stalks diced
2 carrots, diced
1 bunch fresh flat leaf parsley
1/4 cup sliced green onion
Cayenne pepper to taste
1 tsp Robust EVOO
Juice & Zest of 1 large lemon
2 cups low sodium chicken or vegetable stock


1. Rinse the quinoa and boil in chicken stock.
2. In a large bowl, mix quinoa, tomatoes, celery, carrots, onion, and onion.
3. Cover with plastic wrap and let sit in fridge for at least 2 hours.
4. In a small bowl, mix lemon juice and zest, garlic, olive oil, and cayenne pepper.
5. Add tuna and dressing and mix well. Add salt & black pepper to taste.
6. Now go sit and enjoy!

Tips & Bonus Information

This recipe stores well so I will make a big batch on the weekend and keep for lunches (meal 2 or 3) and lazy dinners!

Yield: Makes 6 Servings
Preparation Time: Including veggie chopping, abobut 25 minutes
Cooking Time: Total prep and cook about 2.5 hours (includes setting time)



Slow Roasted Golden Beet & Tangerine Salad Over Baby Arugula with Blue Cheese & Olio Nuovo-Citrus Vinaigrette

The sweet earthiness of the golden beets, along with the salty blue cheese, nutty arugula, tangy tangerines, and pungent Olio Nuovo Olive Oil make this salad a virtual party in your mouth.  Beyond that, the impeccably fresh seasonal ingredients are visually arresting, and resemble a ray of golden sunshine on the plate.


4 cups baby arugula
3 medium sized golden beets
2  medium Satsuma Tangerines, 1 peeled and divided in to segments, the other juiced
1 Tablespoon Cara Cara Orange & Vanilla White Balsamic
1/4 cup + 1 tablespoon Peppery Extra Virgin Olive Oil
1/3 cup good quality, crumbled blue cheese
Sea salt to taste
Fresh ground pepper to taste
1/2 cup Tarragon Croutons (see recipe below) - or store bought croutons


Preheat the oven to 350.  Scrub the beets removing any debris, roots and green parts. Place the beets on a piece of aluminum foil large enough to fully enclose the beets in to a package.  Drizzle the beets with a tablespoon of olio nuovo olive oil, a sprinkle of sea salt, and 1 tablespoon of water.  Seal the package by crimping the foil and roast the beets for 1 hour or until tender when pierced with a knife.  Allow to cool and then peel.  Cut the beets in to six wedges and set aside.

Just before serving, whisk the tangerine juice with the Cara-Cara Orange White Balsamic and a pinch of salt.   Slowly drizzle in the remaining olio nuovo while whisking constantly to make a vinaigrette.  In a large bowl, gently toss the arugula with 1/2 of the vinaigrette and then arrange on a plate or platter.  Arrange the tangerine segments, golden beet wedges, and blue cheese over the arugula.  Drizzle the rest of the dressing over the top, then add the croutons, and finish with fresh ground pepper if desired.  Serve immediately.

Makes 4 generous salad portions

Tarragon Croutons



Preheat the oven to 375.  On a baking sheet large enough to hold the bread cubes in a single layer, toss the bread cubes with the infused olive oil.  Sprinkle with salt and fresh ground pepper if desired. Bake in the oven for 25 minutes or until the bread cubes are golden brown.  Cool and store in a zip lock bag or air tight container.

Makes 2 cups