Herbed Green Olive Salad Recipes

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HERBED GREEN OLIVE SALAD



Herbed Green Olive Salad image

Categories     Salad     Olive     Onion     Side     No-Cook     Vegetarian     Quick & Easy     Celery     Bell Pepper     Summer     Vegan     Parsley     Oregano     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 4 cups

Number Of Ingredients 11

2 cups firmly packed drained pimiento-stuffed green olives, sliced crosswise
4 ribs of celery, chopped
1 red bell pepper, chopped
1 small red onion, chopped
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 carrot, quartered lengthwise and sliced thin crosswise
3 tablespoons minced fresh parsley leaves
2 teaspoons dried orégano, crumbled
1/4 teaspoon dried hot red pepper flakes
2 tablespoons white-wine vinegar
1/4 cup olive oil

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.

HERB AND GARLIC LAMB WITH GREEN OLIVE SALAD



Herb and Garlic Lamb With Green Olive Salad image

Ask your butcher for quick-cooking lamb backstraps, an interior cut from the loin that is lean and exceedingly tender.

Provided by Donna Hay

Categories     HarperCollins     Lamb     Easter     Spring     Olive     Cheese     Oregano     Rosemary     Dinner     Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 12

2 sprigs rosemary
10 sprigs thyme
6 sprigs oregano
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic, sliced
4 (200g/7oz) lamb backstraps
Sea salt and cracked black pepper
1 1/2 cups (260g) green (Sicilian) olives, pitted and chopped
1 Lebanese (Persian) cucumber (130g), chopped
1/4 cup mint leaves
1 tablespoon white balsamic vinegar
100g fresh goat cheese, to serve

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.

HERBED GREEN SALAD, TWO WAYS



Herbed Green Salad, Two Ways image

A load of herbs and a strongly flavored vinaigrette make this salad special. Choose either the soy or the nut vinaigrette depending on what appeals to you, what you're serving the salad with, and what you've got on hand.

Yield makes 4 servings

Number Of Ingredients 5

1 cup assorted chopped mild fresh herbs, like parsley, dill, mint, basil, and/or chervil
2 tablespoons minced fresh chives
1/2 teaspoon minced fresh tarragon (optional)
6 cups mesclun or other greens
Soy Vinaigrette or Nut Vinaigrette (recipes follow)

Steps:

  • Combine the herbs and greens; cover with a damp towel and refrigerate for up to 24 hours until ready to serve.
  • When you're ready to serve, prepare one of the vinaigrettes and toss with the greens. Add more salt or lemon juice if necessary and serve immediately.
  • Whisk together 1/2 cup grapeseed or olive oil, 1/4 cup fresh lemon juice, 2 tablespoons soy sauce, and a large pinch each of salt and pepper. Taste and add more salt if necessary (it may not be).
  • Whisk together 1/4 cup hazelnut or walnut oil, 1/4 cup olive oil, 1/4 cup fresh lemon juice, and a large pinch each of salt and pepper. Taste and add more salt if necessary (it may not be).

GREEN SALAD WITH HERBS



Green Salad with Herbs image

Liven up your green salad with herbs such as parsley, tarragon, or chives.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
4 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
Coarse salt and ground pepper
2 heads Boston or Bibb lettuce, torn into bite-size pieces
1/2 cup torn or chopped fresh herbs, such as parsley, tarragon, and chives

Steps:

  • In a small bowl, whisk together olive oil, lemon juice, and mustard; season with salt and pepper. In a large bowl, combine lettuce and herbs. Add dressing and toss to combine.

Nutrition Facts : Calories 71 g, Fat 7 g, Fiber 1 g, Protein 1 g, SaturatedFat 1 g

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