Classic Caesar Salad

Serves 3-4 people

Crisp romaine lettuce tossed in a creamy, tangy Caesar dressing with Parmesan cheese, crunchy croutons, and a touch of lemon. Simple, bold, and timeless.

Ingredients

For the Salad

• 1 large head romaine lettuce, chopped or torn
• 1 cup croutons (homemade or store-bought)
• ½ cup freshly grated Parmesan cheese
• Freshly ground black pepper, to taste

For the Dressing

• 1 large egg yolk (or 2 tablespoons mayonnaise if you prefer no raw egg)
• 2 anchovy fillets, finely minced (or 1 teaspoon anchovy paste)
• 1 garlic clove, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh lemon juice
• ½ teaspoon Worcestershire sauce
• ½ cup olive oil
• ¼ cup freshly grated Parmesan cheese
• 3 servings of Oui’d Chef Olive Oil
• Salt and pepper, to taste

Directions

1. Make the Dressing
   In a medium bowl, whisk together the egg yolk, anchovies, garlic, mustard, lemon juice, and Worcestershire sauce. Slowly drizzle in the olive oil while whisking constantly until the dressing is thick and creamy. Stir in the grated Parmesan cheese. Season with salt and pepper to taste.
2. Assemble the Salad
   Wash and dry the romaine thoroughly. Tear into bite-sized pieces and place in a large bowl. Add the dressing to the lettuce a little at a time, tossing gently until evenly coated.
   Sprinkle in the Parmesan cheese and toss again. Top with croutons and a few grinds of black pepper. For extra flavor, add a squeeze of lemon or a few shavings of Parmesan.
3. Drizzle 3 servings of Oui’d Chef and toss salad. Enjoy!

Truffle Parmesan Fries

Serves 1-2 people

Golden, crispy fries tossed in Oui’d Chef Truffle Oil, freshly grated Parmesan, and herbs — a decadent twist on a classic favorite. Feeds 1-2 people.

Ingredients

• 2 large russet potatoes (or 1 lb frozen French fries)
• 2 teaspoons of Oui’d Chef truffle oil
• ¼ cup freshly grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• Salt and black pepper, to taste
• Vegetable oil, for frying (if making from scratch)

Directions

1. Prepare the Potatoes
   Wash and peel the potatoes (optional). Cut into thin fries.
   Soak in cold water for 30 minutes to remove excess starch, then drain and pat completely dry.
2. Fry the Potatoes
   Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
   Fry the potatoes in small batches until golden and crisp, about 4–6 minutes per batch.
   Transfer to paper towels to drain.
3. Season and Toss
   While the fries are still hot, drizzle with Ouid’ Chef truffle oil and toss to coat evenly.
   Sprinkle with Parmesan cheese, parsley, salt, and pepper.
4. Serve
   Serve immediately while hot and crisp.
   Optional: top with a little extra Parmesan and a few drops of truffle oil for aroma.

Optional Dips

• Garlic aioli
• Truffle mayo
• Parmesan ranch

• Spicy ketchup

Feta Whip

Serves 4-5

A rich, creamy blend of feta cheese, Greek yogurt, and olive oil whipped to perfection. Bright, tangy, and irresistibly smooth — ideal for spreading, dipping, or topping just about anything.

Ingredients

• 8 oz feta cheese, crumbled (preferably Greek sheep’s milk feta)
• ¼ cup Greek yogurt (or sour cream for extra richness)
• 2 teaspoons Ouid Chef Olive Oil
• 1 tablespoon fresh lemon juice
• ½ teaspoon lemon zest (optional)
• 1 small garlic clove, minced (optional for kick)
• Salt and pepper, to taste

Directions

1. Blend the Feta
   Add the feta cheese to a food processor and pulse until it starts to break down.
2. Add Remaining Ingredients
   Add the Greek yogurt, olive oil, lemon juice, and garlic (if using). Blend until completely smooth and fluffy, about 1–2 minutes.
3. Season and Finish
   Taste and season with salt, pepper, and lemon zest to brighten it up. Finish with 2 teaspoons Oui’d Chef Olive Oil.
4. Serve
   Spoon into a bowl and drizzle with olive oil, sprinkle with optional toppings: crushed red pepper, fresh herbs, honey drizzle, or toasted nuts.

Serving Ideas

• Spread on grilled bread or pita
• Serve as a dip for veggies or fries
• Spoon over roasted vegetables or lamb

• Use as a base for a mezze platter

Truffle Ponzu Sashimi

Serves 1 person

Delicate, melt-in-your-mouth slices of fresh sashimi-grade fish, enhanced with the earthy aroma of truffle oil and a touch of citrus. Minimalist, luxurious, and perfect as an appetizer or tasting dish.

Ingredients

•  6 oz sashimi-grade fish (tuna, salmon, or hamachi), thinly sliced
•  1 teaspoon Oui’d Chef white truffle oil
• 1 teaspoon soy sauce
• ½ teaspoon yuzu juice or fresh lemon juice
• Pinch of sea salt
• Optional garnish: microgreens, thinly sliced chives, toasted sesame seeds

Directions

1. Prepare the Fish
   Ensure the sashimi-grade fish is properly chilled. Using a very sharp knife, slice the fish thinly against the grain and arrange on a serving plate.
2. Dress the Sashimi
   Drizzle lightly with Oui’d Chef truffle oil, soy sauce, and yuzu (or lemon) juice. Use sparingly — truffle is meant to complement, not overpower.
3. Season and Garnish
   Sprinkle a tiny pinch of sea salt. Add microgreens, chives, or sesame seeds for visual appeal and subtle flavor.
4. Serve Immediately
   Serve as a luxurious appetizer or part of a tasting menu. Pair with chilled sake or a crisp white wine for the ultimate experience.

Tips for Perfection

• Use only fresh, high-quality sashimi-grade fish.
• Drizzle truffle oil sparingly — it’s very potent.

• Serve immediately after preparation for the best texture and flavor.

Vanilla Sea Salt Ice Cream with Olive Oil

Serves 1-2

Three scoops of rich, creamy vanilla ice cream, finished with a pinch of flaky sea salt and a drizzle of high-quality Oui’d Chef Olive Oil for a luxurious, silky twist.

Serving Suggestion:
Serve in a chilled bowl or dessert glass. Optionally, garnish with a few fresh mint leaves or a light dusting of cocoa powder for contrast. Use 1 serving of Oui’d Chef Olive Oil