Sensual Olive Vinaigrette
Our Very Favorite, Most Delicious Ever, Vinaigrette!! This dressing is the one to use when you are really trying to impress (or ward off vampires, it’s really garlicky!) Yum!
8 tablespoons Sensual Olive California Ascolano Extra Virgin Olive Oil
3 tablespoons Sensual Olive Balsamic Vinegar
½ teaspoon mustard powder
2 garlic cloves
¾ cup shredded asiago cheese (split this in two)
freshly ground pepper
fresh, fresh, FRESH romaine lettuce (remove the tougher outer leaves. The best leaves are close to the heart!) Tear or cut into small delicious pieces
Whisk together oil, vinegar, and mustard powder in a ceramic bowl. Add garlic, using a garlic press. Add salt and pepper to taste. Then add in half of the shredded asiago and whisk it all together. Toss enough of the dressing to lightly coat your lettuce. Add the remaining asiago and croutons, give a light toss and ENJOY!
This is my favorite way to use leftover French bread! SOOO much better that any you can find in the stores! Plus they are great for midnight snacks!
Cubed French bread (sourdough is best in my opinion) enough to cover
a baking sheet
1 tsp dried oregano (leaves, not powder)
1 tsp dried basil (same thing, leaves, not powder)
2 garlic cloves
Seasoned salt (lawry’s or another favorite)
Fresh ground pepper
½ cup shredded parmesan cheese
½ cup Sensual Olive extra virgin olive oil
Press garlic into the oil and whisk together. Toss the bread cubes and garlic olive oil together in a large bowl making sure all of the cubes are lightly coated. Spread the coated bread onto a cookie sheet in a single layer. Sprinkle with herbs, salt and pepper to taste, and finally with the parmesan cheese.
Bake at 425 degrees for 10-12 minutes or until brown and crispy. The time will vary depending on your bread so keep checking and tasting!
A simple and elegant pasta.
1 pound capellini or angel hair pasta
1 cube unsalted butter, melted
½ cup Sensual Olive extra virgin olive oil (plus a little extra for the pasta water)
Zest and juice of two lemons (no seeds!)
1 tsp kosher salt
1 tsp fresh ground pepper (white is best, but we’ll forgive you if you use black)
¾ cup shredded parmesan (reggiano is best here!)
2 tbls finely chopped italian parsley
Zest of one lemon for garnish
Drizzle a couple tablespoons of olive oil in a large pot of boiling salted water, add capellini, and cook al dente (means not too soft – for us non-italians!) Drain immediately, leaving just a little of the pasta water with the capellini. Toss the pasta with the butter, olive oil, lemon zest, lemon juice, salt and pepper.
Serve the capellini on a beautiful platter sprinkled with the parmesan cheese, parsley and lemon zest!
Mangia! (Eat up! Again for us non-italians.)
My favorite dinner to make Friday night after a too long work week! Lamb steaks done on the barbeque or broiled in a cast iron skillet in the oven served with Lemony Capellini and a fresh hearts of romaine salad tossed with my favorite vinegrette and homemade croutons. Serve it with a great glass of Pinot and you have the easiest, most delicious dinner!! Plus, it is light and won’t weigh you down for the rest of your evening!