London, June 20th 2011.- Summer and salads go together (like strawberries and cream) yet all too often salads are thought of as dull and boring.   They don’t have to be simply lettuce, cucumber and tomato; our Mediterranean friends enjoy salads that are hearty, delicious and full of colour and flavour.  

Served warm or cold, a salad can be offered with all sorts of ingredients from nuts to vegetables, fruit and pulses, so, this summer, get creative and experiment with flavours.  Choose your favourite ingredients – whether you add nuts for crunch or roasted vegetables for a Mediterranean touch - the options are endless.  And the finishing touch?  A perfect vinaigrette dressing made using the highest quality extra virgin olive oil.  It’s all you need to guarantee the finest salad every time.

Take a leaf out of our Mediterranean friends’ book and try one of these quick, easy and delicious recipes – Enjoy.

Rocket salad with smoked fish and avocado

INGREDIENTS

(serves 4)

120g smoked tuna

120g smoked salmon

2 avocados

8 quail eggs (hard boiled)

1 packet rocket salad

50g fish roe

1 small bunch of chives (chopped)

For the vinaigrette:

6 tbsp extra virgin olive oil

2 tbsp cider vinegar

Salt and pepper to taste

For the salsa:

250g Greek yogurt

A handful chopped coriander

4 tbsp mayonnaise

Juice and zest of 1 orange

2 tbsp Cointreau or Triple Sec

3 tbsp extra virgin olive oil

Salt and sugar to taste

Method:

• Remove the fish from its packaging and allow to breathe for a few minutes.  Peel the avocados and quail eggs and chop into small pieces. 

• Mix the vinaigrette ingredients.  Place the rocket salad on a plate and drizzle with the vinaigrette.

• Carefully place the fish, avocado, quail and fish roe on top of the rocket and sprinkle with chives. Combine the salsa ingredients and drizzle over the plate to finish.

Prosciutto salad with a nutty vinaigrette

INGREDIENTS

(serves 4)

1 packet of lettuce

100g tofu, cubed

75g walnuts

125g of slices prosciutto

For the vinaigrette:

6 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

10g hazelnuts, finely chopped

10g walnuts, finely chopped

Pinch of salt

Method:

• Place the lettuce on a plate, sprinkle the tofu and the walnuts over the lettuce and top with the prosciutto.

• Mix the vinaigrette ingredients well in a bowl and drizzle over the salad.

The Interprofessional Olive Oil from Spain, the Ministry of the Environment, Rural and Marine Affairs (MARM) and the European Commission have launched a major campaign, with an investment of 16.5 million euros, to increase sales and consumption of Olive Oil in Europe.  The campaign will continue to run until October 2012, in France, the UK, Belgium, Holland and Spain.

For further information, images or recipes contact Chrissy Dorner. Tel: 0207 371 6466 or Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it