Recipes: Garlic and Merlot Vinaigrette Salad

It comes to no surprise that our Garlic and Merlot vinaigrette is a winner amongst those who are familiar with the ‘Asian’ taste. The mixture of Garlic extra virgin olive oil and Merlot vinegar makes this a light-tasting topper that reminds one of garlic fried rice.


Hence it comes with little wonder that recipes for a salad to use this vinaigrette with surfaced. Here is one suggestion to try out.

Garlic Merlot Salad

A quick and simple salad that is refreshing and goes well with a quiche.  Serves 2 to 4.

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Ingredients

200g of ready washed salad mix for convenience or 1 small iceberg lettuce

100 gm of baby tomatoes or 2 regular tomatoes sliced into wedges

30 ml of Garlic Merlot Extra Virgin Olive Oil Vinaigrette

2 teaspoons of Bush Mallee or any Honey

50g cheddar cheese cut into cubes

Pinch of salt (optional)

 

Method:

  1. All vegetables should be washed and made as dry as possible. So it is easier to use pre-washed salad mix.
  2. Mix the Garlic Merlot Vinaigrette and honey in a small bowl. Add a pinch of salt if desired.
  3. Pour over the vegetables and tomatoes and toss it thoroughly.
  4. Let the salad rest in the fridge for 15 minutes and sprinkle cheese cubes over just before serving.

 

Tips:

  1. To dry washed vegetables, you can use a salad spinner or you can dry them between two layers of paper or cloth kitchen towel gently.
  2. You can choose to add various vegetables such as chopped celery sticks or diced apples. Avoid fruits that are soft and mushy.  We should aim to keep the salad crunchy and crisp.
  3. You can add nuts such as pine nuts or almonds just before serving.
  4. You can prepare the salad in advance. Cling wrap the bowl and keep cool in the refrigerator.   Add the cheese when you are ready to serve.

Recipes: Walnut and Olive Salad

The most common question I receive from customers is “What can I use my oil with? Salads?”

Salads are the default go-to for extra virgin olive oil, and here is a recipe I learnt from my good friend Helen, the lady behind Marble Hill Cherries, which uses walnuts and olives to make a nutritious side dish to meals.

A basic tip to start: A mix of olive oil and vinegar is a great way to add flavour and texture, to coat over the ingredients of the salad. This recipe has our go-to for a mix:

EVOO
Merlot Vinegar

 

 

 

 

 

 

 

 

 

Walnut & Olive Salad

A healthy, colorful, tasty and simple salad.  Goes well with any other dishes.  Serves 6 to 8 people

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Ingredients:

200g ready washed salad mix vegetables (or you can make your own with baby spinach, rocket, etc.)

125 gm of cherry tomatoes

6 large leaves of iceberg lettuce for lining the bowl (optionally use a small iceberg lettuce, retain the outer leaves and add the rest to the salad vegetables)

125 g box of blueberries (optional)

100 gm of pickled olive halves (without stones)

½ cup of roughly chopped walnuts

15 ml of Extra Virgin Olive Oil

20 ml of Merlot Vinegar

Salt & pepper for seasoning

Method:

  1. All vegetables including tomatoes should be washed and made as dry as possible. So it is easier to use pre-washed salad mix.  If you are using iceberg lettuce in the salad, retain 6 leaves for decoration, break the rest into bite-size pieces and add to the rest of the vegetables.  Put all vegetables in a large bowl for tossing.  (Do not put in the blueberries, walnuts and olives.)
  2. Sprinkle some salt and pepper over the vegetables.
  3. Pour the extra virgin olive oil and merlot vinegar on top and give the vegetables a good toss using a wooden spoon or clean hands. Do not squash the vegetables.  The aim is to coat all the vegetables will a thin layer of the olive oil and vinegar.
  4. Line your presentation bowl with the 6 leaves of iceberg lettuce.
  5. Put the salad vegetables onto the iceberg lettuce. Sprinkle on the olives and blueberries.  Add the walnuts just before serving.

 

Tips:

  1. To dry washed vegetables, you can use a salad spinner or you can dry them between two layers of paper or cloth kitchen towel gently.
  2. You can choose to add various vegetables such as chopped celery sticks or diced apples. Avoid fruits that are soft and mushy.  We should aim to keep the salad crunchy and crisp.
  3. Try replacing walnut with other nuts such as pine nuts or almonds.
  4. You can prepare the salad in advance. Cling wrap the bowl and keep cool in the refrigerator.   Add the walnut when you are ready to serve.