Ingredients2 trimmed, thinly sliced fennel bulbs2 tablespoons finely chopped flat leaf parsley4 tablespoons Drizzle Milanese Gremolata Olive Oil2 tablespoons freshly squeezed lemon juice1 teaspoon sea saltfresh ground pepper to taste1/3 cup finely shaved Pecorino Romano3 Cups mixed baby greens for presentation - optionalInstructionsPlace the shaved fennel in a resealable Ziplock bag or bowl large enough to hold it. Thoroughly whisk together the Gremolata Olive Oil, lemon juice, salt, pepper, and chopped flat leaf parsley. Pour over the fennel and toss to coat. Marinate in the refrigerator for two hours. In a bowl or large platter, arrange a bed of washed mixed baby greens. Arrange the fennel over the greens, pouring any remaining dressing over the fennel and greens. Sprinkle evenly...
Ingredients:4 cups kale leaves, washed, dried, and cut into 1/2" pieces, with tough stems removed2 tablespoons Drizzle Harissa Olive Oil1 teaspoon paprika (optional)1/2 teaspoon fine sea saltDirections:Preheat the oven to 275 degrees F.In a large bowl toss the kale with harissa, paprika, and salt. Arrange the leaves in a single layer on the baking sheet lined with parhment. Bake until crisp and beginning to turn golden-brown at the edges, about 20-25 minutes.
Recipe Courtesy Rachel Bradley
Salad1 sweet or sour baguette (torn in to pieces)2 pounds sweet, juicy heirloom tomatoes, diced 1"1/2 cup pitted olives, 1/2 cup torn basil leaves1/4 cup torn flat leaf parsley leaves8 oz. mozzarella fresca 1/4 cup freshly grated Pecorino 2 tablespoons Drizzle Basil Olive OilDressing 1/3 cup Drizzle Basil Olive Oil3 tablespoons Drizzle Oregano White Balsamic1 teaspoon flat leaf parsley, finely chopped2 garlic cloves super finely minced fresh ground pepper1/2 teaspoon of sea saltPreheat the grill or your broiler. Toss the torn bread with Basil Olive Oil, and either grill it until nicely browned on the edges and crisp, or place on a sheet pan and broil until well toasted.Arrange the bread on a nice platter or in a large bowl. Make the dressing...
Ingredients8 cups good quality chicken stock or broth1 cup short grain starchy rice2 large shallots, or 1 medium onion diced1 bay leaf2 large fresh eggs1 pound chicken breast cut in 1" dice1/3 cup fresh squeezed lemon juice1/3 cup + 2 tablespoons Drizzle Baklouti Green Chili Olive Oilcopious amounts of fresh cracked peppersea salt to tasteDirectionsIn a large stock pot, heat 2 tablespoons Baklouti Olive Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes. Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened.In a heat proof bowl whisk together...
