Recipes from CALIFORNIA OLIVE RANCH OLIVE OILS
www.californiaoliveranch.com

Leeks Vinaigrette
Makes 4 servings

Chef’s Note: For some reason, Americans don’t use leeks as much as Europeans do. This classic French bistro dish may change your habits. Leeks are sweet, tender, and only mildly oniony; I love their gentle flavor and their pale, translucent green color. This works best if you have a baking pan that the leeks fit snugly into in a single layer. It will keep for several days in the refrigerator, but give it time to come back to room temperature before you serve it or the flavors will be muted.

Ingredients

Leeks
• 2 pounds leeks, white and light green parts only
• 1⁄2 cup dry white wine
• 1 tsp. kosher salt
• 1⁄4 teaspoon freshly ground black pepper
• 1⁄2 cup California Olive Ranch extra virgin olive oil
• 1⁄4 lemon, cut in paper-thin slices, seeds removed
• 3 or 4 fresh flat-leaf parsley sprigs

Topping
• 1 tbsp. white wine vinegar or champagne vinegar
• 1 tsp. freshly squeezed lemon juice
• 1⁄4 teaspoon kosher salt
• 3 Tbsp. California Olive Ranch extra virgin olive oil
• 2 hard-boiled eggs
• 2 tsp. chopped fresh flat-leaf parsley

Directions
1. Preheat the oven to 400ºF. Cut the leeks in half lengthwise and trim away all but 1⁄8 inch of the root, so that they hold together in one piece. Place in a bowl of cold water and swish to loosen the dirt, then run cold water over them, fanning the layers to wash away any dirt that may linger in between. Lay the leeks side by side, cut side up, in a baking dish. They should fit in one snug layer. Pour on the wine and sprinkle with the salt and pepper. Drizzle on the olive oil and place the lemon slices over the leeks. Top with the parsley sprigs.
2. Cover the baking dish tightly with foil and place in the oven. Roast for 30 minutes. Uncover, raise the heat to 450ºF, and return to the oven for another 15 minutes, until the leeks are tender but not mushy and are beginning to color very lightly. Remove from the heat and allow to cool.
3. Using tongs, remove the leeks from the baking pan and arrange in a gratin dish or in a wide bowl or platter. Pour the liquid in the pan into a bowl and whisk in the vinegar, lemon juice, salt, and olive oil. Pour over the leeks. Allow to cool, or if serving the next day, cover and chill. For best results, refrigerate overnight. Bring back to room temperature before serving.
4. Press the hard-cooked eggs through a sieve or chop them very fine, and season with salt and pepper. Arrange over the leeks, sprinkle with parsley, and serve.
Recipe courtesy of Chef Mark Peel, Campanile, Los Angeles http://campanilerestaurant.com

Alaska Halibut with Pancetta Salad
Servings: 4

Chef’s Note: Choose a variety of peppers for color and flavor, or use roasted peppers in olive oil for ease of preparation.

• 2 bell peppers, halved and seeded
• 3/4 cup pancetta, cubed OR thick-sliced bacon, cut in 1-inch pieces
• 2 Tbsps. California Olive Ranch extra virgin olive oil
• 4 Alaska Halibut steaks or fillets (4 to 6 oz each)
• 5 to 6 oz. baby spinach
• 1/2 red onion, thinly sliced
• 1 cup arugula or watercress

Dressing:
• 1/3 cup California Olive Ranch extra virgin olive oil
• 3 Tbsps. fresh lemon juice
• 1 tsp. grated lemon zest
• 1 to 2 tsps. wholegrain or Dijon mustard
• 2 tsps. chopped fresh thyme
• Salt and pepper, to taste

Directions
1. Preheat broiler/oven to high. Arrange peppers on a rack, cut side down. Broil about 4 to 6 inches from the heat source until the skins begin to blacken and char. Place peppers in a large zip-top or paper bag; set aside.
2. Whisk dressing ingredients together to combine. Season with salt and pepper to taste; set aside.
3. Sauté the pancetta or bacon in a heavy non-stick skillet until brown and crispy. Drain on paper towel. Drain off all but 2 tablespoons drippings.
4. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Heat skillet over medium-high heat. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
5. Turn halibut over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
6. Portion spinach onto four dinner plates. Peel the peppers, then cut them into strips. Sprinkle onto the salads, along with the onion, pancetta, and arugula or watercress.
7. Serve the halibut with the salads, drizzling dressing over all.

Recipe and courtesy of Alaska Seafood Marketing Institute