OLIVE OIL ROAD

with Chef Sea­mus Mullen

Athleisure - - Contents -

bit more so­cial, rid­ing with friends, tak­ing a break from the hec­tic pace of the city. And, of course, it’s the best way to see an­other coun­try! I love cy­cling in Europe, rid­ing through vine­yards and olive or­chards.

AM: If we were plan­ning a culi­nary trip to Spain - where are 3 re­gions that we should go to and where/what should we eat?

CSM: I would def­i­nitely go to Catalunya, and not just Barcelona, but check out La Costa Brava, some of the most beau­ti­ful coast­line in the world and de­li­cious, de­li­cious food.

Then head up into the Pyre­nees for a com­pletely dif­fer­ent experience, it’s very alpine, the moun­tains are gor­geous and the food is hearty and de­li­cious. And then I’d head down to the coast and take a trip west. Skip the Basque Coun­try (be­cause ev­ery­one knows how great the food is there) and head to Gali­cia for the best seafood in all of Spain. AM: You made a sim­ple dress­ing that was olive oil based, can you share this recipe with us?

CSM: I al­ways make my dress­ings in this ra­tion: 1/3 vine­gar to 2/3 Olive oil. For this vinai­grette I whisked to­gether 1/3 cup of sherry or red wine vine­gar with the juice and zest of 1 lemon. Added a driz­zle of honey, 1 clove of gar­lic grated on a mi­cro plane, some sea salt and pep­per. Then driz­zle in 2/3 cup of Ex­tra Vir­gin Olive Oil from Spain and you’ve got a de­li­cious vinai­grette that is per­fect on a sim­ple salad or driz­zled over some grilled veg­eta­bles.

@Sea­musMullen

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