Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for :

Brennan's Salad with Herb Dressing

This recipe was sent to me by Shirley Cline.

Shirley 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!

Although 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.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.

"I had this salad at Brennan's in New Orleans. It's sure delicious".

Ingredients

Boston 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 minutes

Herb Dressing:
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

Method
  • Prepare vegetables and refrigerate until ready to serve.

Herb Dressing:

  • Put all the dressing ingredients (except the pine nuts) in a blender and blend at low speed until well mixed.
  • Pour into a jar and add pine nuts.

Plating:

  • Line salad plates with lettuce leaves.
  • On each, arrange half an avocado, an artichoke bottom, 1/4 cup mushrooms, a sliced beet, and a quarter of the snow peas.
  • Sprinkle with dressing.

Serves 4

Shirley Cline

EMAIL US