Why did I title this “Oregon Salad?” When it only has a few ingredients and one of the main ingredients is made in Spain? I titled it Oregon Salad because it involves the Oregon Olive Mill, Toro Bravo, Jacobsen Sea Salt and Bee Local. (And bread from Grand Central Bakery) Staples in Oregon, if you ask me.
This simple yet elegant salad is delicious and it won’t leave your wrist sore from chopping ten ingredients (although, I do love those type of salads too.) The Oregon Olive Mill (Red Ridge Farm) asked if they could send me an olive oil and fruit vinegar to try out and create a recipe with. I was very excited for this project because I LOVE Oregon Olive Mill’s extra virgin olive oil. It’s my favorite and I refuse to use anything else now. They sent me the Tuscan EVOO and the passion fruit vinegar. Both are ahh-mazing. Together they make a simple dressing that you could use over and over again on any salad. So I wanted to do a salad that involved both as a dressing. I was flipping through the Food52 Genius Cookbook (which is a must have!) and came across a radicchio salad with Manchego. The vinaigrette used “good quality” balsamic vinegar. I then noticed this recipe was from Toro Bravo and I thought, “perfect.” So with a little adaptation, this is my version of what I now call, the Oregon Salad.
Oregon Salad | Serves 4-8
- 2-3 heads radicchio
- 1/4 cup Oregon Olive Mill passion fruit vinegar
- 1/4 cup rice wine vinegar
- 1 red onion, chopped
- 1 Tablespoon Bee Local Honey
- 3/4 Cup Olive Oil (*I’ll tell you what I tried with the Tuscan EVOO)
- 1 1/2 cups finely grated Manchego cheese
- Jacobsen Sea Salt
Remove the cores from the radicchio, discard, and chop the radicchio into 1-inch pieces. Pour about 1 gallon of water into a large bowl and add enough ice to make it very cold. Once the water is icy cold, remove the ice and add the radicchio to the water. Let it sit for 15 minutes. (This process removes some of the bitterness.) Strain, spin and fluff to dry.
In a bowl, combine the passion fruit vinegar, rice wine vinegar, and chopped red onion. Let that sit for one hour and to allow the liquid to soak up the oniony flavor. After an hour, strain the chopped onions out. (I caramelized the red onions and used them later on my eggs for breakfast.)
Add the honey and olive oil to the vinegars. *Now, I used the Tuscan EVOO. I realize it’s a large quantity to use for such a grand EVOO. But, I wanted to try it- so I did. Of course, it was delicious. I feel like the dressing recipe makes more than what you’ll use for the salad- so I used the dressing as my overall salad dressing for the week. Of course, you can use another olive oil and save the EVOO for bread!!
Toss the radicchio with the dressing until evenly coated (again, I didn’t use all the dressing) and add 1 cup of Manchego cheese and Sea Salt to taste- toss again. To serve, distribute the salad to bowls and top with remainder of the cheese.
I served the salad with crusty bread from Grand Central Bakery. We enjoyed dipping the bread in the EVOO with a little salt on top. Yum. It was a perfect, delicious meal.
If you haven’t visited Red Ridge Farms yet, you should. The Olive Mill, Durant Winery and their cute shop are not to be missed. For more information, please visit this past blog post where I talk about the olive oil tasting I did last fall. They offer a few different club memberships, one of them is for olive oils and vinegars. It would be a perfect membership for the home chef or a wonderful gift for someone who enjoys cooking… or dipping bread in good olive oils. 😉