Salads and Dressings: Jennifer Harvey. Food Matters. 2003

Salads and Dressings
Jennifer Harvey. Food Matters. 2003.

Compiled January 2003
All recipes cooked in the kitchen of Jennifer Harvey.

Copyright 1996 - 2003 Jennifer Harvey Food Matters. All Rights Reserved. Reproduction in whole or part without permission is
prohibited. Permission freely granted by contacting href="mailto:Food_Matters@bigpond.com"MACROBUTTON
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Table of Contents
Amber's Warm Spicy Chicken Salad________________________________________________________________________________

Avocado and Strawberry Salad____________________________________________________________________________________
Asparagus Salad with Coriander Ginger Dressing____________________________________________________________________
Lawar (Green Bean Salad with Chicken)____________________________________________________________________________
Tofu, Black Cloud Ear Fungus, Asian Herb and Sesame Salad__________________________________________________________
Yazarf Sabzi (Iranian Bowl of Herbs)_______________________________________________________________________________
Spinach Tofu Napoleons with Spicy Miso Dressing____________________________________________________________________
Beans with Pecorino____________________________________________________________________________________________
Beetroot Salad_________________________________________________________________________________________________
Balsamic Beets________________________________________________________________________________________________
Chickpea Salad________________________________________________________________________________________________
Amber's Cucumber Salad________________________________________________________________________________________
Jenny's Fig and Prosciutto Salad__________________________________________________________________________________
Soy Dressing__________________________________________________________________________________________________
Anchovy Mayonnaise___________________________________________________________________________________________
Aioli_________________________________________________________________________________________________________
Onion-Flavoured Hard Boiled Eggs________________________________________________________________________________
Onion Salad___________________________________________________________________________________________________
Jenny's Classic Tomato Salads____________________________________________________________________________________
Oven Dried Tomatoes___________________________________________________________________________________________
Mr Well's Translucent Cucumber Salad_____________________________________________________________________________
Caramelised Roast Pumpkin Salad________________________________________________________________________________
Avocado and Smoked Salmon with Horseradish Cream________________________________________________________________
Hand Made Pesto (Zeffirino Pesto)________________________________________________________________________________
Coriander Pesto_______________________________________________________________________________________________
Many-varied Pesto_____________________________________________________________________________________________
Horseradish Cream_____________________________________________________________________________________________
Tomato Cream Salad____________________________________________________________________________________________
Caesar Salad__________________________________________________________________________________________________
Amber's Warm Spicy Chicken Salad

4 chicken breasts large can coconut milk 1 Tblspn sesame oil
10 green onions, sliced 150 g bean sprouts 0.25 cup unsalted, roasted
peanuts
0.25 cup basil leaves 1 bunch coriander 200 g vermicelli, broken and
deep fried until puffed
dressing 0.33 cup lime juice 1 Tblspn vegetable oil
3 Tblspn palm sugar dissolved 5cm piece ginger, grated
in 2 Tblspn hot water
2 tspn fish sauce 2 Tblspns sweet chilli sauce
Cook the chicken breasts in the coconut milk until tender (about 15 minutes), and slice. Deep fry the
vermicelli.
Combine the dressing ingredients.
Heat the sesame oil in a wok and toss the peanuts and green onion over a high heat for 30 seconds,
add the bean sprouts and continue to toss for another 30 seconds. Add the chicken and toss until
warmed through, no more than 60 seconds. Add the herbs and dressing, toss and remove from the
heat. Toss through the vermicelli and serve.
This may also be served cold.
0799
Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 1

Avocado and Strawberry Salad

This sure is unusual. Make sure you try it before trying it on guests, as it is unusual. I love it.
2 avocados lemon juice 150 - 250 g strawberries

1 tspn onion juice (use a small 4 Tblspns walnut or good green sea salt and freshly ground
piece of onion in a garlic press) olive oil pepper
1 tblspn finely chopped parsley
Peel and halve the avocados, remove stones, slice thinly and arrange on a large plate, or on individual
plates. Squeeze lemon juice over. Hul and halve or quarter the strawberries and arrange with the
avocados. Mix onion juice with the oil and salt and pepper, and pour over the fruits. Sprinkle with
parsley and serve immediately.
If your avocados are riper and likely to mash somewhat, cube both the avocado and strawberries, mix
in a bowl, sprinkle over the lemon juice, salt and pepper. Mix the onion juice with the oil and pour
over. Add the parsley, mix briefly and serve immediately.
0203

Asparagus Salad with Coriander Ginger Dressing

From the Super Energy Food Detox Book
The dressing for this salad is amazingly versatile. Use for a prawn or chicken salad, and avocado
salad, or simply a green salad.
Here it is combined with some fresh summer veges including roasted onions.
SALAD good drizzle great olive oil 1 tspn fresh thyme leaves
3 medium zucchini 2 large red onions, cut into 10
200 g asparagus, trimmed and
hard stalks removed
DRESSING Juice 1 lemon 1 tspn Dijon mustard
1 Tblspn clear honey 4 Tblspn great virgin olive oil
1 tspn coriander seeds 2 tspn finely grated root ginger
sea salt and freshly ground black
pepper
TO SERVE handful fresh parsley
For the salad:

Befoehand: preheat the oven to 200 degrees. Put the onions on a baking tray, drizzle with olive oil
and sprinkle with the thyme. Bake for 20 - 30 minutes until blackened at the edges but soft in the
centre.
Cook the asparagus in boiling water until just tender. Drain and refresh under cold running water.
Cut each zucchini into 10 diagonal chunks and cook in a pan of boiling water until just cooked (add to
the asparagus for the last couple of minutes, and refresh with the asparagus).
At the time: Arrange the onions, asparagus and zucchini on a great serving dish. The onions can be
hot for this salad. Pour the dressing all over the salad, sprinkle with parsley and serve or cover and
chill.
For the dressing:
Whisk all the dressing ingredients together in a bowl or jar in the order given.
0203
Asparagus = Sparanghel

Lawar (Green Bean Salad with Chicken)

Well, this takes some work, as the Chicken Spice Paste has to be made, and the Sambal Sere Tabia
prepared. Do these 1 or more days beforehand to make the cooking easier. But oh my god, it is worth
the trouble.
It is sorta hot, so use judgement with the number of chillies and the amount of spice paste that you
use in the first step. The original recipe has more garlic and chillies than I use, so if you are game,
you can increase them! Be a devil...
This is Bali Temple Food - it takes me back to the ceremonies in remote temples, in a flash. Cook it
as though it is sacred.
3 cups blanched long beans cut 1/2 cup grated coconut, roasted 1 - 3 cloves of garlic, peeled,
into 0.5 cm slices sliced and fried
3 shallots, sliced and fried 1 large red chilli, seeded and cut 1 birdseye chilli, finely sliced
into fine strips
3 tspn sambel sere tabia (fried 2 tspns Base Be Siap (Chicken Bawang Goreng (Crispy Fried
birds-eye chillies) Spice Paste) Shallots) for garnish
Dressing 250g boneless chicken, minced 2 Tblspn Chicken Spice Paste
1 tspn fresh lime juice 1 tspn salt
0.5 tspn black peppercorns, Banana leaf cut into 30 cm
crushed square
Combine beans, coconut, garlic, shallots, chillies and Chicken Spice Paste in a large bowl and mix
well.
To prepare the dressing, combine the chicken mince with 2 Tblspn of Chicken Spice Paste and mix
well. Place minced chicken lengthwise in centre of banana leaf and roll up very tightly. Place banana
leaf roll on aluminium foil and roll up again very tightly. Turn sides simultaneously in opposite
directions to tighten the roll. Steam roll for 20 minutes. Remove foil and banana leaf, break up meat
with a fork to its original minced form.
Combine chicken mince with bean mixture, season to taste with salt, pepper and lime juice. Garnish
with crispy fried shallots.
0602

Tofu, Black Cloud Ear Fungus, Asian Herb and Sesame Salad
Five Spice Pessed Tofu is tofu that has been pressed then simmered in soy sauce, five spice powder
and sugar to give it a rich flavour and a smooth resilient texture. You can find it in the regrigerator
section of Asian supermarkets, but if not, make your own approximation. Slowly simmer for about 5
minutes, some firm tofu in a mixture of soy, star anise and sugar . Leave to cool in the liquid.
Otherwise, use normal tofu, even the silken kind, and add a pinch or two of five spice powder to the
salad.
All Asian ingredients are available in Chinese/Asian stores.
A perfect pre-dinner salad!
0.5 Lebanese cucumber cut in 1 tspn sea salt 0.33 cup carrot julienne
half lengthwise
0.25 cup white sugar 1 cup white vinegar 80 g five spice pressed tofu,
finely sliced
0.33 cup fresh black cloud ear 0.33 green shallot, julienne 0.25 cup coriander leaves
fungus (or reconstituted dried
cloud ear)
0.25 cup sweet Thai basil leaves 0.25 cup mint leaves 4 Vietnamese mint leaves
0.25 cup finely sliced Chinese 2 tspns roasted sesame seeds pinch Sichuan pepper and salt,
white cabbage roasted
dressing 1 Tblspn light soy sauce 0.25 tspn sesame oil
1 Tblspn black vinegar 0.25 tspn chilli oil
Beforehand: Slice cucumber halves finely with a sharp knife, or on a mandolin, flat side down, into
2mm thick ribbons. Place in a bowl and sprinkle with half the sea salt. Combine well using your hands
and set aside for 1 hour. Repeat this process with a separate bowl and the carrot and remaining salt.
Combine sugar and vinegar in a small pot. Stir over medium heat until sugar dissolves, then simmer,
without stirring for about 10 minutes or until reduced and slightly syrupy. Set aside to cool.
Meanwhile, squeeze excess liquid from salted carrot and cucumber. Place vegetables in the cooled
syrup for at least 3o minutes to lightly "pickle" them.
At the time: In a large bowl, combine strained pickled vegetables with all remaining ingredients except
sesame seeds and Sichuan pepper and salt. Mix thoroughly using your hands.
To make the dressing, stir ingredients together in a small bowl. Drizzle dressing over the salad. Serve
salad on a platter, garnished with sesame seeds and Sichuan pepper and salt.
0503

Yazarf Sabzi (Iranian Bowl of Herbs)

The Caucasians and Iranians, and particuarly the latter, have a beautiful custom of offering fresh
herbs and vegetables with cheese at the beginning of the meal. Adopt this habit for your own.... Not
only is it healthy, starting your digestive fires, it is yummy as well...
The platter will inclued many of the following:
mint sprigs spring onions small oven dried tomatoes

garlic chives onion chives tarragon
coriander leaves watercress fenugreek
flat-leafed parsley dill radishes
cos lettuce leaves other salad greens garlic cloves
onions feta cheese pita bread or lavash
cucumber
Choose a variety of herbs and vegegables from those listed, or those on hand, and wash well under
running water. Don't include hard vegetables like carrots - this is a fairly soft salad where the herbs
feature. Remove discoloured leaves and shake off excess water. Cube finely any large vegetables, like
cucumber. Chill for 2 - 3 hours.
Arrange in a large bowl or on a platter. Eat as a salad on a plate, or wrap a selection of herbs and thin
slices of cheese in pita or lavash bread and (for greater authenticity) drink an ice cold yogurt drink.
0503

Spinach Tofu Napoleons with Spicy Miso Dressing

I cooked this for Amber when she was admitted to the Bar. Or rather, she made it as I cooked the rest
of the meal. She did do some improvisations, as she had had a long night celebrating the night
before, and it was touch and go that she would even be able to attend the family dinner in her
honour....
The play of textures in this dish is amazing, as well as the tastes. I followed it with Jenny's Gin and
Prawns (3 or 4 prawns each served in the middle of huge plates) and the whole contrasty thing
worked amazingly well.
4 Tblspn rice wine vinegar 1 Tblspn soy sauce 2 Tbsp yellow miso
1 Tblspn sambal oelek 0.25 Tblspn palm sugar 2 Tblspn chopped Pickled Ginger,
pus 4 whole pieces
1 tspn toasted sesame oil 120 l rapeseed or other oil freshly ground sea salt and black
pepper
40 g spring onions, chopped 115 g baby spinach leaves 450 g firm tofu, cut very thin
cut lengthwise slices
into 0.5 ribbons
1 Tblspn toasted sesame seeds
Combine the vinegar, soy, miso, sambal oelek, palm sugar and chopped pickled ginger in a blender and
blend until smooth. Alternatively, this can be made in a mortar and pestle. Grind the ginger first,
adding the sugar next, then the sambal oelek and miso. Lastly add the vinegar and soy.
Drizzle in the sesame and rapeseed oils to form an emulsion with the blender running, or whilst
stirring quickly in the mortar and pestle. Season with salt and pepper, reserve 4 Tblspn and transfer
rest to a large bowl.
Add the spring onions and spinach to the bowl with the dressing and gently combine.
To shape the Napoleons, place a slice of tofu on a plate and add a layer of spinach. Top with a second
slice of tofu, and a second layer of spinach. Finish with a layer of tofu. Make 4 Napoleons in total this
way. Drizzle each serving with 1 Tbsp reserved dressing and garnish with the whole pickled ginger
and toasted sesame seeds.
Serve in the middle of large white square plates.
0901

Beans with Pecorino

This is one of those incredible taste combinations that surprises you and you can't stop eating it! I
love it with stick beans and fresh pecorino from Mil Lel or La Casa Del. Great for a lunch on a hot
Sunday., drinking iced tea.
1 kg beans (broad, Berlotti, good drizzle great olive oil sea salt and freshly ground black
stick, butter or other, young and pepper
tender)
100 g finely grated pecorino
(fresh, if possible)
Take the beans and tear into 1 - 1.5 cm lengths, shelling those pods with beans sufficiently developed
to shell. Place in a bowl and , if the beans are not as tender as you would like, pour over boiling water
and leave 1 or 2 minutes then drain and dry.
With the beans in a serving bowl, drizzle with olive oil and sprinkle with the sea salt and black pepper.
Toss through most of the pecorino, sprinkle the remainder on top and serve as an entree or a salad.
0302

Beetroot Salad
What a find! Better than beets from a can. Yum!
500g cooked fresh 1 Tblspn good wine vinegar, 1 Tblspn sugar

beetroot strawberry vinegar or raspberry
vinegar
0.5 tspn salt freshly ground black pepper 2.5 Tblspn good fruity olive oil
Peel the cooked beetroot, and slice extremely thin - as thin as tissue paper. Arrange in circular fashion
on a large plate in 1 layer. Sprinkle with vinegar and then the sugar. Sit for 15 minutes. Sprinkle with
the salt, pepper and oil. Infuse another 30 minutes or more.
The beetroot should be moist, so add a little more oil if necessary before serving.
Each beetroot will serve 2 - 3 people.
0502
Beetroot = Sfecla

Balsamic Beets
So good straight from the garden. Serve as a salad, or on a bed of spinach cooked with garlic and
lemon juice, as a vegetable. The colour of the beets is so delectable.
500 g whole beets, cooked, 0.25 cup balsamic vinegar 2 Tblspn verjuice or lemon juice
peeled
and cut into chunks
1 Tblspn olive oil, extra virgin of 1 large teaspn seeded mustard salt and pepper
course
Season the beetroot with salt and a lot of black pepper. Whisk the vinegar, olive oil, verjuice or lemon
juice and mustard together in a bowl. Toss with the beetroot and leave to marinate overnight (or 1
hour minimum).
1098
Beet = Sfecla

Chickpea Salad
a tin of chickpeas, or a cup of 1 - 2 boiled eggs handful of parsley
cooked chickpeas
6 - 8 black olives 1 diced zucchini
dressing of garlic, balsamic vinegar, lemon juice and olive oil
Slice the egg in one of those old fashioned egg slicers, or chop. Toss all salad ingredients together.
Make a dressing and add to the salad. Chill.
1298
Pea = Mazare

Amber's Cucumber Salad

Oh, this is so yummy! Influenced by life with Ken, no doubt....
cucumber Rice wine vinegar the best virgin olive oil

freshly ground or cracked black
pepper
Peel the cucumber and slice thinly. Arrange on a dish, and drizzle with rice wine vinegar and olive oil.
Grind pepper over, serve and wait for the praises.
0403

Jenny's Fig and Prosciutto Salad

Had some figs, had some left over prosciutto - what else to do with them but throw them together in a
salad? Glorious results.
8 slices of prosciutto 4 - 5 Tblspn good drizzle great sea salt and freshly ground black
olive oil pepper
75 g finely grated fresh pecorino 6 ripe figs basil leaves
1 bunch rocket lemon or lime juice
Cut figs in half or quarters, depending on size. Lay the rocket leaves on a flat plate, in the centre, and
fold the prosciutto over and around it. Lay on the figs, and drizzle the whole first with the olive oil
and then with the lemon or lime juice. Season with black pepper and a little salt. Scatter with basil
leaves and coursely grated fresh pecorino cheese. Eat!
0503

Soy Dressing
1 Tbslpn sesame oil 2 Tblspn sugar 2 chillies, chopped
1.5 Tblspn balsamic vinegar 0.5 cup soy sauce 3 Tblspn lime juice
Make the dressing by placing all dressing ingredients in a bowl and whisking to combine. Put aside.
0403

Anchovy Mayonnaise
YUM! Anchovy mayonnaise. There are so many varieties of Mayonnaise (so different from the 1950's
Australian "take one can of sweetened Condensed Milk".) Experiment. The basic mayonnaise is egg
yolks, acid (lemon juice or white wine vinegar) and olive oil added oh so slowly. Lots of olive oil.
Don't be tempted to stop when it starts to thicken; 2 egg yolks can absorb up to 700 ml of oil.
This recipe adds anchovies. Aioli adds garlic. Add different mustards. Add herbs. Add dried
tomatoes, mushrooms, chives, red onion, prawns, tomato sauce, worcestershire sauce , red wine
vinegar, verjuice instead of lemon juice. Make it slightly chilli, slightly soy, slightly sweet. Make it
thick, make it runny. Make it in summer, spring and autumn. Make it in winter for hot vegies. Just
make it!
Eat mayonnaise with grilled steak, boiled eggs, steamed potatoes, roasted vegetables, raw
vegetables, barbecued vegetables. Eat with chicken, fish, tinned tuna, tinned sardines. Put on bread,
put on cheese, put a sweet one on poached fruit, put on the table and see how fast it disappears.
Make mayonnaise with a dry, warm bowl, or in a food processor. Fist whisk the yolks with a little salt
to bond the proteins. Then add the olive oil drop by drop, whisking all the time. Continue to add the
oil very slowly until it is super-thick before adding y our chosen acidic ingredient (although many
recipes add it up front - see below for example). Add a dash of hot water to thin and stabilise the
mayonnaise if it needs it.
The best hint that I can give you when making mayonnaise is - concentrate. It's a bit like
Hollandaise - if you lapse concentration for a moment, you will end up with a curdled or
unamalgamated mess. Other than that, it is easy. Note that I have never had a mayonnaise split - but
I have had Hollandaise curdle! The other best hint I can give you is to be patient - make mayonnaise
when you are in a good mood and have lots of time. It can't be rushed.
2 anchovy fillets 2 egg yolks 2 tspns Dijon mustard

3 Tblspns white wine vinegar or salt, freshly ground black pepper dash of hot water
verjuice
250 ml olive oil - use all olive oil, or a mix of olive and peanut. Use a green, fresh pressed olive oil for
extra flavour
Blend the anchovies, salt, yolks, mustard and vinegar for a few seconds until blended. With the motor
running, or whilst whisking continually, add the oil slowly in a thin and steady stream until the
mayonnaise thickens and emulsifies. Season, and add a dash of hot water to thin and stabilise the
mayonnaise if necessary.
0999

Aioli
YUM! Garlic mayonnaise. There are many variations to this - many (and perhaps more
authentically) without lemon juice. But this is my favourite, from Moosewood. This amount makes
tons, although Moosewood has doubled the ingredients.
Don't eat this if you are concerned about your hips, girls, it is almost pure olive oil! Oh but yummy.
Hips are worth it.
Serve with hard boiled eggs, with steamed baby potatoes, with Pt. Broughton smoked fish, (go the
whole way and have Onion-Flavoured Hard Boiled Eggs,, smoked fish and thinly sliced Lebanese
cucumbers, with crusty bread), with greens, in sandwiches, as a dip with crusty bread, on freshly
baked fish, on spinach, beans, broccoli, mushrooms.
0.25 cup lemon juice 0.25 teaspn salt 0.5 teaspn tamari (optional)
1 - 2 cloves garlic (depending on 1 whole egg 1 egg yolk
taste)
1.25 cups olive oil - use all olive oil, or a mix of olive and peanut. Use a green, fresh pressed olive oil
for extra flavour
Blend the first six ingredients thoroughly at high speed. Add any additions at this stage, e.g. an
anchovy, or two, some chopped parsley or other herbs, maybe some olive paste. Turn the blender to a
medium speed if it has one.
Now, gradually (I said gradually - a drop at a time to start with) drizzle in the oil. Don't dump it in all
at once, it will not work. Keep adding gradually in a slow drizzle, with the blender running, and the
mixture will gradually thicken. Be patient. Once it is thick, turn the blender off. Dip your finger in and
smile!
Note that I use one of those pouring spouts that fits into the top of bottles (available from General
Trader) to add the oil slowly.
1298

Onion-Flavoured Hard Boiled Eggs

Serve with lettuce, aioli, smoked fish and braised artichokes, as a snack or entree, or for breakfast
with toast.
8 or so eggs 1 cup brown onion skins 1 Tblspn ground coffee

salt and pepper
Cook on low for 2 hours.

1298

Onion Salad
Great with Marinated Sardines.
5 white onions, peeled and sliced 2 Tblspns coriander seed salt and freshly ground black
pepper
very thinly
6 Tblspn extra virgin olive oil
Pour very hot - boiling water over the onions and let sit for 2 - 3 minutes. This removes the 'bite' of
the onions without removing the raw onion taste. Crush the coriander seeds roughly in a mortar and
pestle.
Drain the onions very well. Mix the onions with the crushed coriander seeds, salt, black pepper and
olive oil. Cover and stand for 30 minutes.
1198

Jenny's Classic Tomato Salads

In summer there is nothing like a large plate of fresh, juicy,very ripe tomatoes in the middle of the
table. Alone, strewn with herbs, with cucumber or with anchovies, or anyother simple combination, a
classic tomato salad is a must.
The variations are many - the only major rule is that this is a TOMATO salad and thus tomatoes are
the major featuring ingredient. The following will help you think about variations.
tomatoes red onion spring onions

basil, marjoram, thyme, parsley good wine vinegar, lemon juice extra virgin olive oil
sea salt and black pepper garlic
Firstly, decide how you want the tomatoes: Diced, sliced or in wedges. Convert the tomatoes into that
style. Retain any juice that escapes.
The essentials that I like to keep are some sort of onion and some sort of fresh herb. Choose your
onions - white, red, spring, or even chives. If using the latter, slice or chop. If using red or white
onions, cut in the same manner as the tomatoes - diced, sliced or in wedges.
Choose your herbs. I love basil and parsley, but there is a whole range of herbs that will enhance the
salad. Chop or tear leaves from the stalks.
Decide on garlic.If using, use a small amount, and chop very very very finely or press.
Select one additional ingredient if desired. Cucumber, zucchini, avocado, feta cheese, italian bread,
greens,.... If possible, cut into the same shape as the tomatoes.
Choose a dressing. Use extra virgin olive oil combined with either a good wine vinegar or lemon juice.
If using lemon juice, add some finely grated lemon rind. Add sea salt and black pepper.
Combine all ingredients and place on a stunning plate - a rustic terracotta bowl, a stunning blue Italian
or Spanish plate, a square white plate or large white Italian soup bowl. Let your imagination run away
with you. This is a dish that deserves fabulous underpinning!
Serve even as a small meal on its own with rustic bread.
0103

Oven Dried Tomatoes

Full of flavour. Make on a day which is not 40 C, and when you plan to be home all day.
Ripe, in season tomatoes, olive oil salt, black pepper

preferably directly from the garden
basil leaves, fresh
Heat oven to 100C (the lowest possible heat).

Cut tomatoes in half lengthwise. Place on an oven tray, season, top with basil leaves slightly chopped,
drizzle with olive oil and bake in the slow oven for 8 - 10 hours until semi dried.
These will keep for a week to ten days in the refrigerator, but eat some straight from the oven! Use as
they are, or toss in salads or any dish that requires a lift.
0298

Mr Well's Translucent Cucumber Salad

Looks spectacular on a white plate!
1 cucumber generous sprinkling of salt 1 Tblspn white wine vinegar

3 Tblspn cold pressed virgin olive sea salt and freshly ground black
oil pepper
Peel the cucumber and slice extremely thinly. Arrange in a circular pattern on a large dish, without
making layers. Sprinkle generously with salt and leave for 30 minutes. Drain and pat dry. Sprinkle
with the vinegar and drizzle with olive oil, and season. Leave 30 minutes before serving. The
cucumber will be translucent and moist.
0899

Caramelised Roast Pumpkin Salad

Fantastic and colourful salad.
Caramelised Roast Pumpkin Oven Dried tomatoes, sliced fetta cheese, chopped into small
squares
baby zucchini, chopped carrot green chilli, sliced finely
horseradish cream
Arrange chunks of pumpkin, slices of dried tomatoes, chopped zucchini, sliced carrot and a small
amount of fresh chilli. Sprinkle over the fetta cheese. Add the horseradish cream, and toss. Garnish
with fresh herbs and serve.
0298

Avocado and Smoked Salmon with Horseradish Cream

Great as a Xmas dinner starter.
avocados smoked salmon horseradish cream

caviar
Arrange 6 - 8 portions of avocados and smoked salmon. Spoon over horseradish sauce. Top with
caviar and garnish with dill, tarragon, fennel or basil.
0298

Hand Made Pesto (Zeffirino Pesto)

I recently came across this, which reminded me of a conversation on Boxing day with Bill and Karen,
friends of my brother, while eating Bill's excellent pesto. The recipe is enough to make you reach for
the basil plant, and dig out the mortar and pestle. You can smell the basil even while reading the
recipe.... and taste the pasta. I often leave out the walnuts.
Interestingly, I also saw Bill of the famous Bills and Bills 2 Restaurants in Sydney, and author of
Sydney Food, make it by hand. He does not have a cupboard full of gadgets in his kitchen (including
no blender), and so always makes it by hand. A man after my own heart - Meditation in the kitchen
through grinding. Go Bill!
3 cups basil leaves 4 cloves garlic 3 Tblspn pine nuts

1 Tblspn walnuts 70 g parmesan 15 g sheeps cheese
(optional)
100 ml good virgin olive
oil
The Zeffirino Pesto insists on use of the mortar and pestle, and on basil with the smallest leaves you
can find, to enure pesto made in heaven.
Place 3 tightly packed cups of basil leaves, well rinsed and drained but never wrung out, into a large
mortar, and grind to a paste with enough salt to give the pestle a good grip (about 1 teaspn). Add 4
cloves garlic roughly chopped, 3 Tblspns pine nuts and 1 Tblspn walnuts and continue to grind with
the pestle until the ingredients are pulverised.
When the mixture is well ground, and still using the pestle, add 70g grated parmesan and 15 g of a
mature Sardinian sheep's cheese. (The sheep's cheese is for piquancy, but the parmesan alone is more
typical. Use only parmesan if you prefer.)
Lastly, stir in with the pestle about 100 ml excellent virgin olive oil or enough to make the pesto light
green. If the sauce is too dense, thin with some water taken from the pot while the pasta is boiling. To
serve, place the sauce in the base of a serving bowl, add the drained pasta and stir the pesto through
before serving immediately.
0203

Coriander Pesto
Serve with pasta or as a dip
30 g coriander leaves 85 g parmesan cheese, fresh 85 g hazelnuts, toasted

4 - 5 Tblspn olive or hazelnut oil salt freshly ground black pepper
Process the coriander, nuts and cheese until smooth. With the motor of the processor running,
gradually add the olive oil until well combined, then season to taste. Cover and refrigerate. Bring to
room temperature before serving.
0299

Many-varied Pesto
There is a classic pesto which is a mixture of basil, pine nuts, garlic, parmesan and olive oil (I might
add the recipe sometime). However, you can make endless variations on this theme, to use as pasta
sauces, dips, sauces for steamed vegetables, sauces for grilled/barbequed meat, for fish such as
garfish, .......
essential basil olive oil

salt and pepper
supplement the herbs with parsley green coriander
chives
small amounts of western herbs, such as oregano, eastern herbs such as lemon
marjoram, even sage grass, Asian mints
garlic chilli
horseradish onion
additional flavourings sun dried tomatoes black olives
red capsicum (perhaps roasted) roasted eggplant
tomato paste (great if it is home-
made)
nuts etc pine nuts walnuts
hazelnuts almond meal, etc...
cheese parmesan or similar cheese cream cheese
for a texture change, add zucchini cucumber
for a bite add anchovies nasturtium leaves (for a bite)
Add selected ingredients, except oil, to a food processor (purists can use a mortar and pestle). Blend
until smooth, adding a little oil to assist the process. When smooth, add oil very slowly until the
desired consistency is achieved (this depends on the use - i.e. thicker for a dip, thinner for a sauce).
Be inventive! Select ingredients with complimentary flavours e.g. Italian style with basil, garlic, sun
dried tomatoes, oregano, olives, pine nuts, parmesan cheese, or more Asian with basil, coriander,
Asian mints, lemon grass, and chilli.
This is certainly a "clean the fridge out" recipe!
1296

Horseradish Cream
Good with horseradish directly from the garden.
1 Tblspn horseradish juice 1 lemon 1.25 cups cream
Slowly add lemon juice to the cream. Continue to stir until it has thickened. Add the horseradish and
leave to sit at room temperature for 1 hour or more.
Use on avocado slices, for potato salad, with smoked salmon, on bean salads, as a mayonnaise, ....
0298

Tomato Cream Salad

This is an old family recipé, one which, I suspects, came with my Great Grandparents from the
Germany/Poland border region. It is still a favourite. Fantastic with home-grown tomatoes and
cucumber.
Tomatoes, sliced (cut tomatoes Cucumber, sliced (cut cucumber onion, sliced if red onion, or
in in chopped fine otherwise
half first, if they are large) half if it is large)
lemon juice good wine vinegar salt and black pepper
cream
Mix the sliced vegetables, any juices from slicing, and the onion. Add a little lemon juice and/or good
vinegar, and season well. Add sufficient cream to coat the vegetables well. Taste and adjust
seasonings.
0298

Caesar Salad
Apparently, Caesar Salad began in Tijuana in Mexico, where, just over the border from the southern
Californian town of San Diego, the affluent but Prohibitionist northerners went to play. The town
was in its heyday when Caesar Cardini, an itinerant Italian who had settled in Tijuana, opened his
restaurant to cater to the droves of hungry northerners who flooded into town to drink forbidden
cocktails, gamble in cheap casinos and stroll in the market places and piazzas. In 1927 he created
an "aviator's salad" to honour fliers at nearby Rockwell Field in San Diego. It became popular, took
Caesar's name and was taken back to California to become popular in local restaurants.
Note that the original recipe did not include bacon, but I have left it in, as I love it.
2 - 3 anchovies virgin olive oil lemon juice

salt, pepper 1 egg, coddled for exactly 1 mustard
minute
Worcester sauce garlic croutons romaine (cos) lettuce leaves
1/2 cup grated parmesan cheese 2 rashers bacon, chopped and
sauteed until crisp
In the base of a bowl add the anchovies and mash a little with the back of a spoon as you add the oil
and a few good drops of lemon juice. Add salt and pepper. Add the coddled egg, roughly broken up
with the spoon and incorporated slightly with the other ingredients. Add the bacon pieces, a pinch of
mustard, a dribble of Worcester sauce and the croutons. Stir. Add the washed and well drained
romaine lettuce leaves. Scatter over the grated parmesan cheese. Toss. Add some shaved parmesan on
tip, if you wish.
1296

Chocolate puts any crisis into perspective.
Jennifer Harvey. Food Matters. 2003. Created Tues Oct 8 09:52:54 CST 1996.
All recipes cooked in the kitchen of Jennifer Harvey.
Copyright 1996 - 2003 Jennifer Harvey Food_Matters. All Rights Reserved. Reproduction in whole
or part without permission is prohibited. Permission freely granted by contacting Food Matters.
Subscribe to notification of changes to the Food_Matters internet site by emailing Food Matters.

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Salads and Dressings

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All recipes cooked in the kitchen of Jennifer Harvey.

Amber's Warm Spicy Chicken Salad________________________________________________________________________________

Amber's Warm Spicy Chicken Salad

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 1

Avocado and Strawberry Salad

2 avocados lemon juice 150 - 250 g strawberries

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 2

Asparagus Salad with Coriander Ginger Dressing

For the salad:

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 3

Lawar (Green Bean Salad with Chicken)

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 4

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 5

Yazarf Sabzi (Iranian Bowl of Herbs)

mint sprigs spring onions small oven dried tomatoes

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 6

Spinach Tofu Napoleons with Spicy Miso Dressing

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 7

Beans with Pecorino

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 8

500g cooked fresh 1 Tblspn good wine vinegar, 1 Tblspn sugar

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 9

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 10

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 11

Amber's Cucumber Salad

cucumber Rice wine vinegar the best virgin olive oil

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 12

Jenny's Fig and Prosciutto Salad

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 13

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 14

2 anchovy fillets 2 egg yolks 2 tspns Dijon mustard

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 15

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 16

Onion-Flavoured Hard Boiled Eggs

8 or so eggs 1 cup brown onion skins 1 Tblspn ground coffee

Cook on low for 2 hours.

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 17

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 18

Jenny's Classic Tomato Salads

tomatoes red onion spring onions

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 19

Oven Dried Tomatoes

Ripe, in season tomatoes, olive oil salt, black pepper

Heat oven to 100C (the lowest possible heat).

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 20

Mr Well's Translucent Cucumber Salad

1 cucumber generous sprinkling of salt 1 Tblspn white wine vinegar

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 21

Caramelised Roast Pumpkin Salad

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Avocado and Smoked Salmon with Horseradish Cream

avocados smoked salmon horseradish cream

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 23

Hand Made Pesto (Zeffirino Pesto)

3 cups basil leaves 4 cloves garlic 3 Tblspn pine nuts

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 24

30 g coriander leaves 85 g parmesan cheese, fresh 85 g hazelnuts, toasted

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 25

essential basil olive oil

Jennifer Harvey. Food Matters. HREF="file:///www.users.bigpond.com/Food_Matters 26

1 Tblspn horseradish juice 1 lemon 1.25 cups cream