Recipes – Tagged "salad" –

Recipes — salad

June 2022 Summer INFUSIO Recipes

June 2022 Summer INFUSIO Recipes 17


Happy to back in the kitchen with Caroline, making some easy and amazingly delicious recipes for the summer. My Mushroom Soup has never tasted better since I added extra layers of flavor with INFUSIO Provence Sea Salt Rub and Olive Oil. The Tuscan Chicken Cutlet is the fastest, easiest way to wow your family and friends. Comes together in minutes and the flavors will knock you out! Caroline made two beautiful salads that can be made in advance and served at room temperature for those hot summer nights – Grilled Apricot & Heirloom Tomato Caprese Salad and a gorgeous Farro Summer Salad, fresh, flavorful and FABULOUS! INFUSIO Sea Salt Rubs and Olive Oils and Balsamics will have you cooking like a chef!

Caroline and suzanne in the kitchen with the food they've made



 mushroom soup 


4 cups shitake mushrooms
¼ cup extra virgin olive oil
5 shallots, thinly sliced
1 tablespoon INFUSIO Provence Sea Salt Rub
2 tablespoons butter
4 cups organic chicken broth, preferably homemade
Sea salt and freshly ground black pepper

For Garnish:

2 tablespoons extra virgin olive oil
1 tablespoon butter
4 shitake mushroom tops, thinly sliced
2 teaspoons INFUSIO Provence Sea Salt Rubs
Sour cream
INFUSIO Herbs de Provence Olive Oil


For the soup:

Remove the stems from the mushrooms (discard or set aside to flavor a future batch of chicken stock.) Roughly chop the mushrooms and place into a food processor. Pulse until they are uniformly chopped.

Place a saucepan or small stock pot on medium heat. Add the olive oil and the shallots and saute until the shallots are lightly golden, about 10 minutes. Add the chopped mushrooms, INFUSIO Provence Sea Salt Rub and butter. Saute for about 10 minutes.  Then add chicken broth and when hot, lower the heat and simmer about 10-15 minutes. Puree the soup using an immersion blender, or transfer back to food processor and pulse until blended. Adjust seasoning, adding more sea salt and pepper, to taste.

suzanne and alan

For the garnish:

Heat a saute pan over medium heat. When hot, add a little olive oil and butter, then the sliced mushrooms. Sprinkle with the INFUSIO Provence Sea Salt Rub. Saute until the mushrooms are crispy and golden.

Ladle the soup into bowls. Garnish with a dollop of sour cream, a few of the crispy mushrooms and finish with a drizzle of INFUSIO Herbs de Provence Olive Oil.



chicken cutlets


2 organic chicken cutlets, pounded to about ½” thick
2-3 tablespoons INFUSIO Tuscan Sea Salt Rub
¼ cup extra virgin olive oil
INFUSIO Vanilla Fig Balsamic

Season the chicken cutlets liberally on both sides with INFUSIO Tuscan Sea Salt Rub. Place a large saute pan on medium high heat. When hot, add olive oil, then the chicken cutlets in a single layer. Cook for about 3 minutes, then flip and cook the other side for another 3 minutes. Add the INFUSIO Vanilla Fig Balsamic over the chicken and into the pan to warm and coat the chicken. Place chicken onto serving plates and serve immediately.





3 ripe apricots
Extra virgin olive oil
1/2 teaspoon INFUSIO Tuscan Sea Salt Rub
3-5 Heirloom tomatoes
1 large ball Bufala Mozzarella
INFUSIO Basil Olive Oil
INFUSIO Peach White Balsamic
INFUSIO Traditional Balsamic
Sea salt and freshly ground black pepper
Fresh basil leaves


Slice the apricots in half and remove the pit. Drizzle the apricots on both sides with olive oil and a little sprinkling of Tuscan Sea Salt Rub. Using a grill pan or a grill, place the apricots onto the heat and allow to slightly char on both sides. Remove and set aside.

apricots grilled


Slice the tomatoes in different shapes – some as ½” slices across the equator, other as wedges. Arrange the tomatoes into a serving dish. Add the grilled apricots. Break the bufala mozzarella into 6-8 sections and arrange with the tomatoes and apricots. Drizzle with INFUSIO Basil Olive Oil, Peach White Balsamic and Traditional Balsamic. Season with sea salt and freshly ground black pepper. Garnish with fresh basil leaves.

tomato and peppers


apricot salad


summer salad complete



1 package farro
1 bunch Italian parsley, finely chopped
1 bunch mint, finely chopped
4 green onions, sliced thinly on the diagonal
8 baby bell peppers, seeded and finely diced
Juice of ½ lemon
INFUSIO Meyer Lemon Olive Oil
INFUSIO Pomegranate Balsamic
Sea salt and freshly ground black pepper

Prepare farro according to package instructions. Drain and set aside in a serving dish. Salad may be served warm or at room temperature. Add the fresh herbs, onions, baby bell peppers, lemon juice and INFUSIO Meyer Lemon Olive Oil. Season generously with sea salt and freshly ground black pepper. Gently toss to combine. Finish by drizzling with INFUSIO Pomegranate Balsamic and serve.

farro ingredients

salads with infusio olive oils



GRILLED LEMON, RADICCIO & ARUGULA SALAD with Infusio Meyer Lemon Olive Oil and Traditional Balsamic 0

1 pound baby arugula
1 head radicchio
Extra virgin olive oil
Sea salt & cracked black pepper
3 lemons
1 wedge Pecorino cheese, shaved into thin slices
Infusio Lemon Olive Oil
Infusio Traditional Balsamic

Preheat the grill to medium heat.

Chop the radicchio into 8 wedges, keeping a piece of the core attached in each wedge to make sure the leaves stay attached. Slice the lemons into thin slices across the equator of the lemons. Season radicchio and lemons with olive oil, sea salt and pepper. Place the radicchio and lemons onto the grill until nicely browned and caramelized. Time will vary depending upon the heat. Watch carefully and turn as needed. Remove from heat.

Toss the arugula with Infusio Meyer Lemon Olive Oil, sea salt and cracked pepper. Top with the warm, grilled radicchio and lemons. Drizzle with more Meyer Lemon oil, plus Infusio Traditional Balsamic, sea salt and cracked pepper. Place onto serving plates and top with thin slices of shaved Pecorino cheese.


by Caroline Somers

Burrata is like the goat cheese of the 90s! it’s everywhere and I shamelessly love it. Unlike it’s firmer counterpart fresh mozzarella, Burrata is softer, creamier and so delicious. In this salad, I pair it with grilled summer peaches for sweetness and salty Marcona almonds and caramelized shallots. Crisp lettuce, creamy cheese, sweet peaches, salty almonds and shallots… then the combination of Infusio Meyer Lemon Olive Oil and Pomegranate Balsamic makes it absolutely SING!  

4 heads baby gem lettuces, red and green leaf

4 ripe summer peaches, halved and seeded

15 shallots, peeled and thinly sliced 

1 ball Burrata (or substitute fresh buffalo mozzarella)

Sea salt and freshly ground black pepper

Infusio Meyer Lemon Olive Oil (available at

Infusio Pomegranate Balsamic Vinegar (available at

1 cup salted Marcona almonds



Wash the baby gem lettuces and arrange in a bowl to showcase the beautiful varieties.



To Grill Peaches:

Slice the summer peaches into wedges. Place them onto a hot grill, gently turning to char each side of the peach. Remove and set aside in an oven-proof dish. Keep warm in oven 200 degree until ready to serve.

To Caramelize Shallots:

Place a saute pan on medium high heat. Add olive oil to cover bottom of pan, then the shallots. Saute shallots, stirring frequently, until they release all the moisture and begin to caramelize. Turn down heat to medium low and continue caramelizing until they are uniformly brown and candied. The process will take about 30 minutes. Remove from pan, season with sea salt and set aside. 



To Arrange Salad:

Toss the lettuce with Infusio Meyer Lemon Olive Oil, then season and sea salt and freshly ground black pepper. Arrange onto individual serving plates. Gently slice or break the burrata into 6 pieces and place a nice dollop on top of the lettuce.  Arrange 3-4 hot grilled peaches on the side of the burrata. Season the cheese with additional salt and pepper. Drizzle the Infusio Pomegranate Balsamic over the top of the lettuce, cheese and peaches. Sprinkle with Marcona almonds and caramelized shallots.