Herbed Green Olive Salad Recipes

Steps:

• Combine greens in a large bowl, along with parsley, cilantro and chives. Add mint or dill leaves, if you have them on hand. (It's fine if you don't, but the more the merrier.)
• Zest lemon over the greens, then halve and squeeze lemon juice all over everything. Season with flaky salt and plenty of freshly ground black pepper, and finish with a good drizzle of olive oil. The salad should be lightly oiled, and heavy on the flaky salt and lemon juice.

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

Steps:

• In a bowl toss together the olives, the celery, the bell pepper, the onion, the garlic paste, the carrot, the parsley, the orégano, and the red pepper flakes, add the vinegar and the oil, and combine the mixture well. Serve the salad as part of an antipasto or as an accompaniment to cheese, salami, and crusty bread.

Steps:

• Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
• Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
• When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.

Steps:

• Tie the rosemary, thyme and oregano together with kitchen string. Heat the oil in a large non-stick frying pan over medium heat. Add the herbs and garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant. Remove from the heat and set aside. Place the lamb on a tray, sprinkle with salt and pepper and brush with some of the herb oil, using the herb bunch as a brush. Preheat a char-grill pan or barbecue over high heat. Cook the lamb for 2-3 minutes each side for medium rare, or until cooked to your liking. Place the olive, cucumber, mint, vinegar and 1 tablespoon of the herb oil in a bowl and toss to combine. Slice the lamb and serve with the green olive salad and goat cheese.

Steps:

• Finely chop the olives and tip into a bowl with the parsley and mint. Drizzle in enough olive oil to just bind everything, then add the red wine vinegar, golden caster sugar and a pinch of salt. Can be made a day ahead and kept in the fridge.

Steps:

• Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
• While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
• When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
• Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.