Katrina Kozar

Food, Love, and Mustard

Summer Salads with Oro di Oliva

Katrina KozarComment

I hosted a cooking class all about Summer Salads last night at the Milwaukee Public Market. It was a hit and the class sold out, plus this group was amazing! A class I won't forget.  I used all of Oro di Oliva's oils and different kinds of vinegar. Here are the four recipes that I shared with the class and everyone had their favorites. Let me know what your favorite one is too. 

Grilled Shrimp Cups with Pineapple Vinaigrette inspired by Oro’s Chicken with Pineapple Vinaigrette

Serves 6 to 8

  • 1 1/2 pound shrimp (30/41 count, peeled, tails removed, deveined)
  • ½ tsp kosher salt
  • ½ tsp fresh ground pepper
  • 3 TBS Blood Orange Olive Oil
  • 4 radishes, thinly sliced
  • 1/2 of Persian Cucumber, peeled and diced small
  • 2 cups of fresh pineapple, medium dice
  • 1/4 cup thinly sliced scallions
  • 1/3 cup fresh cilantro
  • 1/4 cup chow mein noodles
  • 2 heads of Butter lettuce, about 20 leaves


  • 1/4 cup Blood Orange Olive oil
  • 1/4 cup Pineapple Balsamic
  • 1 tsp Dijon
  • 1 tsp honey or sugar
  • 1 TBS Soy Sauce
  • 1 small jalapeno chile, thinly sliced
  • Salt and pepper to taste

Season the shrimp with salt and pepper place in a bowl or gallon size plastic bag.

Make the vinaigrette: In a small bowl, whisk together Oro’s Pineapple Balsamic vinegar, Dijon mustard, soy sauce, honey, jalapeno, salt, and black pepper. While whisking, slowly drizzle in Oro’s Blood Orange oil until the vinaigrette is creamy and emulsified.

Prepare all your ingredients for the salad and put them in a medium sized bowl. (Which is the French word for mise en place).

Heat a grill on high heat, make sure to oil your grill so the shrimp doesn’t stick. Place the shrimp on the grill and turn the heat to medium. Grill the shrimp for about 2 to 3 minutes per side or until it is cooked and opaque. Set the shrimp aside and let it cool slightly. Place the cilantro, cucumbers, scallions, pineapple, and radishes in a bowl. Pour the salad dressing over the salad and toss. You may have some leftover salad dressing.

Add the shrimp and toss. Fill the lettuce cups with the salad and top with chow mein noodles. You can make the salad ahead, but assemble this salad right before eating. Do not save leftovers, the Bromelain in pineapple will make the shrimp gummy. Thank you, Aunt Jeanie, for all your wisdom and your love and support. 

KK’s Potato Salad with Dill Vinaigrette and Cornichons

Make this a day or two before hand, you will not reget it. 

Serves 6 to 8

  • 2lbs of small red potatoes
  • 2 TBS of kosher salt
  • 2 TBS brine-cured capers, rinsed
  • 1 TBS chopped cornichons (gherkins pickles)
  • ¼ cup finely chopped fresh chives
  • ¼ cup finely chopped fresh dill
  • ¼ cup finely chopped fresh leaf parsley


  • 1/2 cup Dill Olive oil
  • 1/2 cup White Lemon Balsamic
  • 1 tsp Dijon
  • 1 ½ tsp kosher salt
  • ½ tsp fresh ground pepper

Make the potatoes: Fill a medium saucepan with water and 2 tablespoons of the kosher salt and bring to a boil over high heat. Reduce the heat to medium-high and add the potatoes. Simmer until a paring knife easily slips into the largest one, 9 to 12 minutes. Drain the potatoes in a colander and set aside until cool enough to handle, about 10 minutes. Quater the still-warm potatoes and transfer them to a large bowl.

Make the vinaigrette: In a small bowl, whisk together Oro Lemon Balsamic vinegar, Dijon mustard, the salt and black pepper. While whisking, slowly drizzle in Oro’s Dill olive oil time until the vinaigrette is creamy and emulsified.

Pour the vinaigrette over the still-warm potatoes, using a spoon to combine, and set the mixture aside to cool completely, about 30 mintues. Once the potatoes have cooled to room temperature, add the capers, cornichons, chives, parsley, dill, and remaining 1 teaspoon of salt and the ½-teaspoon of black pepper. Serve the salad at room temperature. 

KK’s Provencal Salad with Tapenade Crostini’s and Goat Cheese

Serves 6 to 8

  • 1 bag of mixed greens 
  • 1 head of radicchio, quartered, cored, sliced ½ inch lengthwise pieces
  • A large handful of thin French beans, blanched
  • 1 pint Cherry Tomatoes, halved
  • 1 jar of quarter Artichoke hearts, rinsed


  • 1 baguette, sliced on the diagonal, ¼ inch thick
  • 3 TBS Oro’s Rosemary Olive oil
  • 4 oz goat cheese (room temperature)

Arrange the bread slice in a baking tray. Brush with Oro’s Rosemary olive oil and bake in a preheated 350 degree F oven for 6 to 8 minutes. Allow to cool. For each of the crostini, spread about 1 teaspoon Goat Cheese and top with 2 teaspoon Black and Green Olive Tapenade. 

Provencal Dressing:

  • ¼ cup Herb de Provence Oil
  • ¼ cup Oregano white balsamic
  • ½ Shallot, minced
  • 1 Tsp Dijon
  • Salt and pepper

Make the vinaigrette: In a small bowl, whisk together Oro’s Oregano Balsamic vinegar, Dijon mustard, the salt and black pepper. While whisking, slowly drizzle in Oro’s Herb de Provence oil a few drops at a time until the vinaigrette is creamy and emulsified.

Black and Green Olive Tapenade:

  • 1 1/2 cup of Kalamata, pitted
  • 1 6 oz can of Medium Green Olives, no pimento and pitted
  • 6 anchovy filets (oil-brined)
  • 1 garlic clove
  • 3 TBS capers, rinsed
  • ¼ cup Oro garlic olive oil
  • ¼ cup Oro basil olive oil
  • Juice of 1/2 lemon, squeezed
  • 1 tsp Dijon mustard
  • 1 TBS minced fresh thyme leaves
  • 3 TBS chopped fresh parsley leaves
  • Salt and Pepper to taste

Combine the olives, capers, anchovies in a food processor fitted with a steel blade, and pulse 6 times. Add the olive oils, lemon juice, mustard, thyme and parsley then process until chunky.

Oro's Roasted Sesame Chicken Salad

Serves 4 to 6

  • 3 boneless, skinless chicken breasts 
  • 1 cup frozen shelled edamame 
  • 4 cups Napa Cabbage  
  • 2 cups matchstick carrots 
  • 1/2 cup cilantro, chopped 
  • 1/4 cup green onions, chopped 
  • 1 cup snap peas 
  • 1/2 cup slivered almonds 
  • 1/2 cup cashews 
  • 1 TBS sesame seeds, toasted 


  • 2 TBS Roasted Sesame Oil 
  • 1/4 cup Extra Virgin Olive Oil 
  • 1/3 cup Lemongrass Mint Balsamic 
  • 1/4 cup low-sodium soy sauce 
  • 1 TBS minced ginger 
  • 1/4 tsp red pepper flakes 
  • 1 tsp sugar 
  • 1/2 tsp garlic, minced 
  • 1/2 tsp salt 

In a bowl, whisk together the dressing ingredients. Take 4 TBS of the dressing and put it into a resealable bag, add the chicken breasts to the bag.  Bring a small pan of water to a boil, add the edamame and boil for 3 mins. Drain well.

Refrigerate for 2 hrs. Set the rest of the dressing aside for later. In a large bowl, combine napa cabbage, carrots, cilantro, green onions, snap peas, edamame, slivered almonds, cashews, and toasted sesame seeds. Add to the salad. Grill chicken 6-10 mins, per side, until no longer pink inside. Cut the chicken into strips, add to the salad. Pour the dressing over the salad, and toss.