Salad with Herb Dressing
recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Shirley. You will always be remembered. I learnt a great
deal from you.
had this salad at Brennan's in New Orleans. It's sure
or romaine leaves, washed and dried
2 avocados, peeled and sliced
4 cooked artichoke bottoms, sliced
1 cup sliced fresh mushrooms
4 cooked beets, sliced
1/4 lb. snow peas, blanched in boiling water for 2
2 cups olive oil
3 shallots, peeled
1 tsp. chopped fresh dill (or 1/4 tsp. dried)
1 tsp. chopped fresh basil (or 1/4 tsp. dried)
1 tsp. chopped fresh oregano (or 1/4 tsp. dried)
1/2 tsp. fresh ground black pepper
1/4 cup white wine vinegar
juice of 2 lemons
1/2 tsp. salt
1/4 cup roasted pine nuts
vegetables and refrigerate until ready to serve.
all the dressing ingredients (except the pine nuts)
in a blender and blend at low speed until well mixed.
into a jar and add pine nuts.
salad plates with lettuce leaves.
each, arrange half an avocado, an artichoke bottom,
1/4 cup mushrooms, a sliced beet, and a quarter of
the snow peas.