Balsamic Broccoli Salad

Balsamic Broccoli Salad

This is a delicious raw salad! If you want to make it meatless, simply substitute dried cranberries for the bacon, or leave the bacon out.


Ingredients:

  • 2 Heads of fresh Broccoli
  • ¾ cup Golden Raisins
  • 1 package (1/2 pound) quality Bacon (sliced into bite size pieces and fried. Or, you can also use pre-cooked bacon pieces/bits such as Hormel)
  • ½ red onion – diced
  • ¾ cup Slivered Almonds – unsalted
  • ¾ cup Mayo (homemade is best)
  • 6 tbls of Fresh Harvest Traditional 18 yo Balsamic
  • 1 tsp sugar

 

Directions:

1)       Wash and dry Broccoli. Carefully cut the broccoli into very small florets. You should end up with attractive small, bite size pieces.

2)       Add Broccoli, Bacon, Raisins, Onion and ½ cup of the Almonds to a bowl and mix well.

3)       In a separate bowl mix together the Mayo, Fresh Harvest Balsamic and Sugar until well blended.  If it needs more Balsamic, add it now.

4)       Pour Balsamic Mayo mixture over the Broccoli mixture and gently toss until well mixed.

5)       Add the remaining Almonds to the top as garnish.

6)       Serve immediately or chill for later. Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic

Oven Roasted Tomatoes Quiche in EVOO Pastry Crust

tomatoe quiche

Oven Roasted Tomatoes:

Preheat the oven to 300 F. Combine the Fresh Harvest extra virgin olive oil, garlic, herbs, salt, and pepper in a shallow oven-proof dish. Slice the tomatoes in half lengthwise, toss with the oil and seasonings, and place cut side down in the dish.
Bake for 2 1/2 hours, or until the tomatoes are completely soft and become wrinkled.
Whole Wheat Extra Virgin Olive Oil Pastry Crust:

In a medium mixing bowl, whisk together the flour, salt and flaxseed meal.  Add the olive oil and water and mix quickly with a fork until it comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 400 degrees.

On a lightly floured board or parchment-covered surface, roll out the dough into a 1/4-inch-thick round. Gently press into a 10-inch fluted tart pan with a removable bottom.  Cover the tart with plastic wrap and refrigerate for 30 minutes. Prick all over with the tines of a fork.

Bake crust in preheated oven for 15 to 18 minutes, until lightly browned.  Cool before filling.

Quiche Filling:

  • 7 large eggs, beaten
  • 1 /12 cups oven roasted tomatoes, drained thoroughly
  • 2 tablespoons fresh basil, torn or chopped
  • 1 1/2 cups shredded Fontina cheese
  • 1/4 cup fresh grated Pecorino Romano
  • 2 tablespoons minced shallot
  • 2 cloves garlic minced
  • Sea salt & fresh cracked pepper to taste
  • 10″ Olive Oil Pastry Crust recipe above

Directions:

Preheat the oven to 400. Saute the shallots until until lightly browned.  Add the garlic and saute another minute. Combine the shallots, garlic, and basil with the beaten eggs. Season the egg mixture with salt and pepper to taste. Sprinkle 1 cup of Fontina cheese over the bottom of the crust. Arrange the oven roasted tomatoes over the cheese. Add the remaining cheese, including Romano over the tomatoes. Pour the egg shallot mixture over the top. Bake in the oven for 25 minutes or until the filling is set, slightly puffed and golden brown. Enjoy warm, or allow to cool to room temperature.

This can be made a day in advance or may be frozen and re-warmed.

Fresh Harvest Premium Olive Oil and Balsamic