Recipes

Vignoli’s Springtime Salad

Enjoy with us this colorful, super tasty, kaleidoscopic salad to celebrate springtime. Baby lettuce, baby spinach, almonds, goat cheese, avocado, chickpeas, basil, and a...

Blood Orange Infused Extra Virgin Olive Oil

Ingredients

Serves: 2

8 medium radishes
6 medium asparagus
1/3 cup frozen peas
½ cup canned chickpeas, drained and rinsed
1/3 cup diced goat cheese, aged about 5 weeks
1/3 cup unblanched almonds
½ medium Hass avocado
8 medium fresh basil leaves
2 ½ tablespoons Vignoli “Lollo” Organic Extra Virgin Olive Oil
½ teaspoon Vignoli Blood Orange Infused Extra Virgin Olive Oil
½ lime
½ teaspoon sea salt
Freshly ground black pepper to taste
3 cups fresh mixed salad greens (baby lettuce and baby spinach)

5 medium asparagus
50 grams frozen peas
4 medium radishes
90 grams canned chickpeas, drained and rinsed
40 grams diced goat cheese, aged about 5 weeks
30 grams unblanched almonds
½ medium Hass avocado
8 medium fresh basil leaves
2 ½ tablespoons Vignoli “Lollo” Organic Extra Virgin Olive Oil
½ teaspoon Vignoli Blood Orange Infused Extra Virgin Olive Oil
½ lime
½ teaspoon sea salt
Freshly ground black pepper to taste
50 grams fresh mixed salad greens (baby lettuce and baby spinach)

Directions

Bring 0.3 gallons (1 liter) of unsalted water to a boil.
Fill a medium bowl with cold water and add some ice cubes (cold bath).
Snap off and discard the tougher ends of the asparagus (you can use the trimmed pieces to prepare vegetable stock) and blanch the reserved stalks (tops included) in the boiling water for 2 minutes. Drain with a slotted spoon and transfer the blanched asparagus into the ice water bath. Rinse again and pat dry with paper towels. Cut into 1-inch-long pieces (2.5 centimeters). Set aside.
In the same boiling water, blanch the frozen peas for two minutes. Drain, place in the cold bath, drain another time, and set aside.
Cut the radishes into quarters lengthwise.
Peel and dice the half Hass avocado.
In a medium jar, pour Vignoli "Lollo" Organic Extra Virgin Olive Oil and Vignoli Blood Orange Infused Extra Virgin Olive Oil. Add salt and pepper, and squeeze in the juice of the half lime. Close with the lid and shake to thoroughly mix the citronette ingredients.
Divide the salad greens between two plates and add the other ingredients.
Drizzle with the vinaigrette and serve.

Bring 0.3 gallons (1 liter) of unsalted water to a boil.
Fill a medium bowl with cold water and add some ice cubes (cold bath).
Snap off and discard the tougher ends of the asparagus (you can use the trimmed pieces to prepare vegetable stock) and blanch the reserved stalks (tops included) in the boiling water for 2 minutes. Drain with a slotted spoon and transfer the blanched asparagus into the ice water bath. Rinse again and pat dry with paper towels. Cut into 1-inch-long pieces (2.5 centimeters). Set aside.
In the same boiling water, blanch the frozen peas for two minutes. Drain, place in the cold bath, drain another time, and set aside.
Cut the radishes into quarters lengthwise.
Peel and dice the half Hass avocado.
In a medium jar, pour Vignoli "Lollo" Organic Extra Virgin Olive Oil and Vignoli Blood Orange Infused Extra Virgin Olive Oil. Add salt and pepper, and squeeze in the juice of the half lime. Close with the lid and shake to thoroughly mix the citronette ingredients.
Divide the salad greens between two plates and add the other ingredients.
Drizzle with the vinaigrette and serve.