We’re Cooking: Summer Salads with Round Pond Napa Valley Olive Oil

caprese

Last spring Gary and I had a chance to visit the beautiful Rutherford estate of Round Pond in Napa Valley. In addition to making stellar Cabernet Sauvignon, and one of the cleanest and freshest Sauvignon Blanc, they make a stellar array of estate pressed olive oils. I used one of them, their Blood Orange Olive Oil, a few weeks ago on some of Gary’s Alaskan salmon.  The other night I made two quick summer salads using their olive oils, both their Basil infused olive oil on a simple summer caprese and their Meyer Lemon oil on an Asian inspired fennel, peach and celery salad….and you have to trust me…this may be my favorite new salad. Incredible!

Recipes:

Fennel, Celery and Peach Salad with Ginger, Soy and Round Pond Meyer Lemon Oilve Oil
Ingredients:
1 fennel bulb, fronds reserved for garnish, shaved thin
3 ribs celery, sliced thin
4 radishes, sliced thin
1 Texas peach, sliced thin
1/4 small red onion, sliced thin
5 mint sprigs, torn
1 avocado, sliced, optional
for the dressing:
Juice of 1 lemon
2 tablespoons Meyer Lemon Round Pond olive oil
1 – 1 1/2 tablespoons freshly grated ginger (I am a fan of ginger, to your taste)
1 tablespoon soy sauce – low sodium preferably
1/2 teaspoon or more to your taste of chile paste or siracha sauce
Dash freshly grated black pepper
1 tablespoon rice wine vinegar
splash water

Preparation:
Whisk the dressing together in a small bowl and add the onion to mellow it a touch before adding it to the remaining ingredients. Prep the remaining ingredients then toss it with the dressing. Refrigerate for about an hour before serving. Garnish with the fennel fronds.

caprese 2

Summer Caprese Salad
Ingredients:
8 large basil leaves
1 4 ounce ball of fresh mozzarella, sliced into 1/2 ounce pieces2 large vine ripe tomatoes, sliced into 8 slices
Salt and pepper
Round Pond Basil Olive oil
White Balsamic vin

Preparation:
Lay the tomatoes across the middle of a serving plate, top with 1/2 ounce slice of mozzarella. Season lightly with salt and pepper. Drizzle lightly with the oil and a touch of vin. Then lay over one slice of basil on each slice of cheese. Serve immediately.

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