Recipes — #saladdressing

Nutty Endive & Chicory Salad

Posted by Alayne Gardner-Carimi on

Nutty Endive & Chicory Salad

 Photo Credit: L. Schaeffer A steakhouse-worthy salad. With two kinds of Belgian endive and chicory, it is rich in flavor as well as nutrition! Ingredients (serves 4-6)1 Tbsp vomFASS FassZination Walnut Oil2 Tbsp vomFASS Palomino Riserva Sherry Vinegar1 10-ounce head of radicchio, torn into bite size pieces¼ cup shelled unsalted walnuts1 tsp salt1 tsp sugar ½ tsp ground cumin¼ tsp cayenne pepper¼ tsp freshly ground black pepper¼ cup vomFASS Don Carlos Extra Virgin Olive Oil 1 large shallot, finely chopped¼ cup vomFASS Aceto Balsamico Platinum1 6-ounce head of chicory, cut into bite-size pieces (6 cups)1 head 1 red Belgian endive, thinly sliced crosswise1 head 1 yellow Belgian...

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Crab & Tangerine Frisée

Posted by Alayne Gardner-Carimi on

Crab & Tangerine Frisée
Serve this elegant, complex-tasting salad with warm rolls and glasses of crisp white wine as a light supper, or as a side dish or quick appetizer.

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Chocolate Orange Truffle Vinaigrette Salad

Posted by Alayne Gardner-Carimi on

Chocolate Orange Truffle Vinaigrette Salad
Is it a dessert or a salad? The tropical fruit notes mixed with chocolatey base notes of the Cacao Fruit balsamic intermingle with the citrus of our Orange Extra Virgin Olive Oil to dress this tender salad playfully, and to keep your tastebuds guessing and your nutrition bank happy!

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Crisp Brussels & Garbanzo Salad with Carmalized Lemon Dressing

Posted by Alayne Gardner-Carimi on

Crisp Brussels & Garbanzo Salad with Carmalized Lemon Dressing
Our lightly filtered, organic Don Carlos Extra Virgin Olive Oil imparts bright peppery finish to roasted Brussels sprouts and garbanzos, while the caramelized lemon dressing adds snap and the toasted quinoa gives a satisfying crunch to this sumptuous super bowl.

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Roasted Salad with Winter Romesco

Posted by Alayne Gardner-Carimi on

Roasted Salad with Winter Romesco
Garlic Herb Oil gently infuses flavor into cabbage and delicata squash. Make the sauce (and the toppings!) while the veggies are roasting. This will make it so that everything is done at the same time. With bits of crispy garlic, sage and nuts, creamy ricotta and bright romesco, it's a salad to have on repeat all winter.

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