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SENSATIONAL ALL SEASON SALADS

We often turn to Emily Lycopolus' OLIVE OIL & VINEGAR LOVER'S COOKBOOK for basic recipes. We're featuring salads that will take you through four seasons, whether it's a quick lunch for yourself or a refreshing side to a a simple main. All of them start with Emily's simple balsamic vinaigrette.  Fresh flavours, crisp textures --for you, your family and friends.

3-MINUTE BASIC BALSAMIC VINAIGRETTE 

1/4 cup dark or white balsamic
1 tsp Dijon mustard (or similar)
1 tbsp honey (optional)
1 small shallot, minced (optional)
1/4 - 1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 - 1/2 cup fresh infused olive oil

Whisk all ingredients except the olive oil until completely blended.  Then slowly pour in olive oil and mix well. Here's our collection with suggested oils and balsamics for your vinaigrette. 

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CUCUMBER SALAD WITH LEMON DILL

Peel cucumbers, slice lengthwise in half, then remove seeds. Cut in 1/2" slices. Make Emily's BASIC BALSAMIC dressing with SICILIAN LEMON white balsamic and DILL olive oil. Serve with a dollop of sour cream or Greek yogurt.

MISO CITRUS SALAD

Place mesclun greens plus radicchio and chopped green onions in bowl. Green onions. Excluding mustard and honey, make Emily's BASIC BALSAMIC dressing with LEMON olive oil and LEMON white balsamic. Add 2 tsp white miso to oil and balsamic. Whisk together until creamy. Drizzle on salad greens. Serve immediately. 

ORANGE EXTRAVAGANZA 

Peel and slice ripe oranges. Peel and finely slice a red onion. Have a tsp of dried red chili peppers on hand. Place in bowl. Make Emily's Basic Balsamic with Basil olive oil and Cara Cara Orange & Vanilla white balsamic. Toss and dress with crumbled hard Ricotta or Pecorino Romano. 

STRAWBERRY BLUEBERRY SPINACH SALAD

Prepare a bed of baby spinach leaves, and add fresh sliced strawberries and whole blueberries. Make Emily's BASIC BALSAMIC dressing with STRAWBERRY balsamic and BLOOD ORANGE olive oil. Toss the salad, then top with crumbled goat cheese and chopped toasted walnuts.

WATERMELON WITH FETA & MINT

Prepare 2-inch watermelon chunks and place in bowl. Exclude the mustard and make Emily's BASIC BALSAMIC dressing with BASIL olive oil and KEY LIME white balsamic. Toss very gently, then top with crumbled feta and roughly chopped mint leaves. Option: Add 2-inch pieces of cucumber (with peel on) for added crunch.

 

SUPER GREEN SALAD WITH NEW HARVEST RADISH

Toss together spinach leaves, arugula, and kale, then add slices of red onion, fresh new harvest radish, and sweet red bell peppers. Make Emily's BASIC BALSAMIC dressing with BLACK MISSION FIG balsamic and a ROBUST FRESH olive oil. Add dressing to other ingredients, then toss to combine.

TROPICAL MANGO & ORANGE SALAD

Toss Boston or Curly lettuce with cubed mango, mandarin oranges, red bell peppers and red onion. Make Emily's BASIC BALSAMIC dressing with COCONUT white balsamic and PERSIAN LIME olive oil. Add to the salad, then toss to combine.(Optional: Pomegranate and sweet cherry tomatoes)

ITALIAN CAESAR SALAD

Tear romaine lettuce into 2 inch pieces. Make Emily's dressing with TUSCAN HERB olive oil, SICILIAN LEMON white balsamic, 1 egg yolk, 1/2 tsp Worcestershire Sauce and 1 crushed garlic clove. Add croutons and bacon bits to romaine lettuce then toss with the dressing. Garnish with generous amount of Parmesan cheese.

ASIAN GINGER SALAD

Take your choice of mixed greens, sliced green and red bell peppers, carrots, baby corn, water chestnuts and grape tomatoes. Make Emily's BASIC BALSAMIC dressing with HONEY GINGER white balsamic and BLOOD ORANGE olive oil. Top with toasted sesame seeds before serving.