Maison Benjamin’s Elevated Kitchen Staples: Olive Oil and Vinegar
A necessity for the body and the soul, the act of eating has the potential to be one of the most luxurious pleasures in life. So for those keen to take that opportunity on, what better gift could there be to give than food?
Staples for any kitchen, these elevated essentials were specially chosen by the founder of Maison Benjamin. Born and raised in the south of France, our founder was spoiled with access to some of the finest olive oils in the world. Later, as a private chef based on the Mediterranean, his affinity for the nuances of both olive oil and also balsamic vinegar grew. The oil and vinegar presented today under our in-house label are those he can personally recommend, chosen for their evocative flavors and the sublime notes they add to the dining experience.
The olive oil, produced from the green Picual olive, was evaluated by Paul Vossen, the founder of the California Olive Oil Committee and a former Farm Advisor with the University of California, Davis, and praised for its well-rounded flavors and mouthfeel.
Meanwhile, the vinegar hails from the Modena region of Italy, where it is produced according to centuries-old traditions protected by strict denomination of origin regulations. After the grapes are harvested, they are pressed into a must and then slow-cooked and aged lovingly and carefully in barrels. The result is a thick, complex condiment rich in fruity flavors, enhanced by the woody notes of the barrels.
Regardless of whether you’re gifting a loved one or buying for your own indulgence, you can rest assured that both the olive oil and the balsamic vinegar are authentic and true to what our founder would consider the epitome of both. Here, he offers a recipe on how to best enjoy both ingredients, available at the Maison Benjamin boutique:
Aged Balsamic Grilled Radicchio and Mozzarella Winter Salad
Serves 4
Ingredients:
1 head of radicchio
1 head of Castelfranco radicchio
2 heads of baby gem lettuce
2 fresh mozzarella balls
2 heads of Belgian endive
½ cup pitted Castelvetrano olives
1 watermelon radish
2 baby carrots
2 tbsp pomegranate seeds
1 tbsp fresh lemon juice
¼ tsp sea salt
⅛ tsp freshly ground pepper
¼ cup Maison Benjamin extra virgin olive oil
3 tbsp Maison Benjamin aged balsamic vinegar
Instructions:
Heat a grill pan over medium heat.
Meanwhile, rinse all the salad heads thoroughly. In a medium bowl, cut the radicchio into four equal pieces, drizzle the Maison Benjamin aged vinegar over, and toss well with a pinch of sea salt and a pinch of ground pepper.
When the grill pan starts to smoke slightly, place the radicchio on the grill and cook evenly on both sides. When done, set aside for later.
Peel the baby carrots, then use the peeler to shave the carrots thinly. Place in a small bowl filled with water to reserve for later.
Peel the watermelon radish and cut into ⅛ inch-thick sticks, and place them in the water with the baby carrots.
Cut the olives into four, then reserve. Cut the mozzarella into four pieces each, and reserve on a small plate with a piece of paper to absorb excess moisture.
In a larger bowl, combine the leaves of the Belgian endive, Castelfranco radicchio, grilled radicchio and baby gem lettuce, then mix well with the remaining Maison Benjamin olive oil, fresh lemon juice, sea salt and pepper.
Using four large plates, carefully place the grilled radicchio first in the center of the plate. Add the mozzarella. Then scatter the salad leaves around the plate, before decorating with the shaved baby carrot, the sticks of watermelon radish sticks, pomegranate seeds and olives. Serve with an extra drizzle of Maison Benjamin extra virgin olive oil, and a pinch of sea salt and freshly ground pepper. Enjoy.
