This Discover Cooking with California Olive Oil Recipe Contest submission comes from Roxanne Chan, a We Olive San Francisco customer. Roxanne’s inventive dish is part salad and part frittata and loaded with flavor and texture.
1/4 tsp Italian seasoning herbs
1/8 tsp ground black pepper
1/8 tsp salt
1 Tbsp We Olive Arbequina Extra Virgin Olive Oil, plus more for oiling the foil
1 Tbsp sugar
1/2 Tbsp honey
1/2 cup slivered almonds
1/4 cup pine nuts
2 tsp We Olive Fresh Garlic Olive Oil plus more for oiling the skillet
2 Tbsp grated Parmesan cheese
1 Tbsp snipped flat leaf parsley
1/2 tsp lemon zest
2 cups torn spinach
2 cups broccoli slaw mix
2 cups torn hearts of Romaine lettuce
2 Tbsp chopped red onion
1/4 cup chopped red bell pepper
1/2 cup grated zucchini
1/4 cup snipped basil
2 Tbsp We Olive Organic Meyer Lemon Olive Oil
1 Tbsp lemon juice
1/4 cup chopped Roma tomato
1 tsp capers
1 tsp dried currants
For the nut clusters: In a medium nonstick skillet place the seasoning herbs, pepper, salt, 1 Tbsp oil, sugar, honey. Cook, stirring over medium high heat till the sugar dissolves, then add the nuts and cook till toasted, about 5 minutes, stirring frequently. Spread out on a lightly oiled foil lined baking sheet; when cool break into clusters.
For the frittata: Beat the eggs, 2 tsp. oil, cheese, parsley and zest with a fork in a small bowl. Pour into an oiled 8 inch oven proof skillet and bake at 350 degrees 15 minutes or till set. Let cool then cut into strips.
For the salad: In a large bowl combine the spinach, slaw, lettuce, onion, bell pepper, zucchini and basil. With an immersion blender pulse the oil, lemon juice and tomato till well blended; stir in the capers and currants.Toss the vinaigrette with the salad to evenly coat. Place the salad on a serving platter, top with the frittata strips and nut clusters.