Orange, Avacado and Green
Picholine Olive Salad
1) 2 large Naval Oranges
2) 3 Blood Oranges
3) 3 tbs (1 1/2 fl. oz./45 ml) Orange Juice
4) 1 tbs. Balsamic Vinegar
5) 1 tsp. Honey
6) 3 tbs (1 1/2 fl. oz./45 ml) Extra-Virgin Olive Oil
7) Salt and freshly ground Black Pepper
8) 2 medium ripe Avocados
9) 3/4 cup (4 1/2 oz/135g) green Picholine Olives,
or other imported Green or Black Olives
10)4 Kumquats, thinly sliced
11)Fresh Chervil as a garnish (optional)
1) Grate enough zest from one of the naval oranges
to measure 1 teaspoon. Set aside in a small bowl.
2) Using a sharp knife, cut the tops and bottoms off
the naval and blood oranges to reveal the flesh.
Cut off the peel so that no white pith remains.
Cut the oranges crosswise into 1/4-inch (6mm)
slices. Set aside.
3) In the bowl containing the orange zest, whisk
together the orange juice, balsamic vinegar, honey,
and the olive oil. Season to taste with salt and pepper.
4) When you are ready to assemble and serve the salad,
cut the avocado in half from top to bottom. With a
sharp knife blade, tap the avocado pit so that the
blade lodges in the pit. Twist the knife slightly to
remove the pit. Discard. With a large spoon, remove
the flesh of the avocado in 1 piece. Cut each avocado
half into 8 slices.
5) Place the various citrus slices on a service plate,
alternating with slices of avocado. Drizzle the
vinaigrette over the oranges and avocado. Garnish
with olives, kumquats, and chervil and serve
Wild Mushroom and Blue Cheese
1) 2 tbs. Extra-Virgin Olive Oil
2) 1/2 lb. (225g) Wild Mushrooms, thinly sliced
3) 1/2 lb. (225g) Cultivated Mushrooms, thinly sliced
4) 1 tbs. chopped fresh Flat-Leaf Parsley
5) 1 tsp. chopped fresh Thyme
6) 1 tsp. chopped fresh Mint
7) Salt and freshly ground Black Pepper
8) 1 cup (4 oz/120g) coarsely grated Fontina Cheese
9) 1 cup (2 oz./60g) crumbled Gorgonzola Cheese
10)2 Garlic Cloves, peeled
11)12 slices Coarse-Textured Country-Style Bread,
12)2 tbs. Lemon Juice
13)Whole leaves of flat-leaf Parsley as a garnish
1) In a large skillet over medium-high heat, heat the
olive oil. Add the mushrooms and cook, stirring
occasionally, until golden and the liquid has
evaporated, 7 to 10 minutes. Add the parsley,
thyme, and mint, and toss together. Season well
with salt and pepper. Remove from the heat. Let
cool and add the cheese. Toss together.
2) Preheat the Broiler.
3) Rub each side of the toast lightly with garlic.
Distribute the mushrooms and cheese on top of
the toast. Place the toasts on a baking sheet in a
single layer and broil until the cheese melts, about
1 minute. Transfer to a platter and drizzle with
lemon juice. Serve immediately, garnished with
Grilled Swordfish Skewers
with Olive "Caviar"
1) 2 Lemons
2) 1/2 cup (4 fl. oz./30 ml) Extra-Virgin Olive Oil
3) 2 Garlic Cloves, crushed
4) Salt and freshly ground Black Pepper
5) 1 1/2 lbs. (675g) Fresh Swordfish, cut into
1-inch (2.5cm) chunks
6) 12 Bamboo Skewers
7) 2 Anchovy Fillets, soaked in cold water for
10 minutes, patted dry and minced.
8) 1/3 cup (2 oz/60g) imported Green Olives, such
as Picholine, pitted and chopped
9) 1/3 cup (2 oz/60g) imported Black Olives, such
as Kalamata or Nicoise, chopped
10)1/3 cup (2 oz/60g) Spanish Green Olives with
11)1 Garlic Clove, minced
12)1/2 cup (1 oz/30g) chopped fresh Flat-Leaf Parsley
13)1 tbs. White Wine Vinegar
14)6 Lemon Wedges
15)Whole leaves of fresh Flat-Leaf Parsley as a garnish.
1) With a vegetable peeler, peel the lemons into long
strips, avoiding the pith. In a large dish, combine
the strips of lemon peel, 2 tbs. of the olive oil, the
crushed garlic, and salt and pepper. Add the
swordfish chunks, toss to coat, cover and refrigerate
for 2 hours.
2) Juice the lemons and soak the bamboo skewers in
half of the lemon juice for 1 hour. Reserve the
3) Heat a charcoal grill.
4) In a small bowl, combine the anchovies, olives, garlic
parsley, vinegar, the reserved lemon juice, and the
remaining 6 tbs. of olive oil. Season to taste with
salt and pepper.
5) Skewer the swordfish. Grill the skewers, turning every
2 minutes until cooked but still slightly pink inside,
about 6 to 7 minutes total.
6) Remove the swordfish skewers from the grill and
place on a platter. Spoon the relish over the skewers
and garnish with lemon wedges and parsley.