Here's a recipe that was submitted to us by Katherine Vetrano, author of Cooking While Eating. If you have an olive oil recipe you'd like to submit, please contact us by clicking here. Be sure to make the subject of your email "recipe submission."
At my new apartment in Portland, I am lucky enough to walk out the front doors of my building on Saturday mornings to a plentiful farmer’s market.
The following recipe utilized my purchases from last week, and I found that the lightness of Arbequina complimented the shrimp fantastically. It also adds an extra something something to my new favorite salad dressing.
Try this recipe with your own farmer’s market purchases, and feel free to play around with veggies: use arugula in place of pea shoots, asparagus in place of fennel—whatever your palate desires!
1 large handful of pea shoots
1 large handful of spinach
½ cucumber, sliced into half moons
2 tablespoons Arbequina Extra Virgin Olive Oil
¼ cup of medium shrimp, thawed if frozen
¼ fennel bulb, sliced thin¼ cup of mint
¼ cup of basil
1/2 cup of Arbequina Extra Virgin Olive Oil
¼ cup white wine vinegar
1 teaspoon of Dijon mustard
Mix lettuces and cucumber slices in a bowl and set aside.
Heat a medium skillet to medium high heat and add olive oil. When the oil is hot (put your hand above skillet to test this), add fennel. Season with salt and pepper, and sauté for a few minutes until they are soft and develop a light golden color.
While fennel cooks, make the dressing: take a small bowl or glass and add white wine vinegar, Arbequina olive oil, and the Dijon. Whisk with a fork vigorously and season to your liking with salt and pepper.
Next, add shrimp to pan and sauté, shaking often to ensure color develops. When shrimp are completely pink and have developed a nice sear, add mint and basil to the pan and take off the heat.
Top lettuces and cucumber with ½ the dressing, add the shrimp and fennel mixture and top with the rest and enjoy.