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Most people think of salad when they think of 'oil and vinegar'.  It is a much healthier alternative than the store bought, pre-made dressings and much more tasty.  Here you'll find a variety of salads you can use with our oils and vinegars.  Some are quite unique and an absolute delight to the senses.  Check back often for more recipes. 

Wild Mushroom and Sage EVOO Croutons



4 cups day old French bread cut into 1” cubes (leave crusts on)

½ cup Wild Mushroom-Sage Extra Virgin Olive Oil

1 TBS Kosher salt

½ tsp fresh ground pepper



Preheat oven to 375 degrees.  Cut French bread into 1” cubes.  In a large bowl, toss four cups of bread cubes with ½ cup of Wild Mushroom –Sage Olive Oil, 1 TBS of Kosher salt, and ½ tsp fresh ground pepper.  When the bread is evenly coated, place the cubes on a rimmed baking sheet on the middle rack of the oven. 


Bake for 35 minutes, stirring a couple times to ensure even browning. 

Shaved Fennel Salad with Milanese Gremolata



2 trimmed, thinly sliced fennel bulbs

2 tablespoons finely chopped flat leaf parsley
4 tablespoons Milanese Gremolata Olive Oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon sea salt
fresh ground pepper to taste
1/3 cup finely shaved Pecorino Romano
3 Cups mixed baby greens for presentation – optional



Place the shaved fennel in a re-sealable 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 with shaved Pecorino and fresh ground pepper.


Watermelon and Feta Salad with Balsamic Reduction



   ½ a large Watermelon

   ½ cup Red Onion, sliced

    1 tbsp Basil, chopped

    1 tbsp Mint, chopped

   ¾ cup Feta Cheese

   1-2 tbsp Extra Virgin Olive Oil

   1-2 tbsp Balsamic reduction



Balsamic Reduction (Makes ½ cup):

In a small sauce pan, bring the 1 cup of balsamic vinegar to a boil over medium heat, then bring the heat down to low and allow it to simmer until it reduces by half. The longer you let it go, the thicker it will get.  Allow to cool.


In a large bowl, cut watermelon in bite size pieces. Add sliced onion, basil, mint, and feta cheese.


Drizzle the olive oil to coat salad and toss.

You can either drizzle the balsamic over the whole salad and toss it before you serve, or you can dish out the salad first and then drizzle the balsamic reduction over each plate.

Lime Chipotle Olive Oil Aioli Coleslaw




Chipotle – Lime  Aioli (1 ¼ cups)

   1 cup Chipotle olive oil

   2 large eggs at room temperature

   2 garlic cloves, smashed

   2 tsp sea salt

   1 TBS fresh lime juice


    **** This recipe contains raw

Eggs. If you have a compromised immune system, you can use pasteurized eggs for this recipe.


Spicy Japaleno Chipotle Lime Coleslaw

1 medium head cabbage shredded

1 recipe for Chipotle-Lime Aioli

1 large jalapeno, seeded, de-ribbed and finely minced

1 bell pepper, seeded, de-ribbed and finely minced

1/3 cup finely shredded red onion

1 TBS lime juice

Sea salt and fresh ground pepper to taste




For Aioli:

In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice.  Process until well combined.  VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running.  Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break. Once the olive oil is completely poured in and mixed, remove the aioli to a sealed container and refrigerate.  This condiment is fabulous on coleslaw, sandwiches, egg salad.


For Coleslaw:

Combine all the ingredients in a large bowl and refrigerate for at least one hour.  Makes approximately 6-8 cups of coleslaw.

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