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Old 08-21-2006, 12:12 PM   #31
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cjs, oh my goodness! That sounds SOOOOOOOOOO good! I am an olive freak. Thanks!
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Old 08-23-2006, 12:50 AM   #32
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Wow, there are some good ideas here. I'll be trying out a few of these salads!

My favourite salad is thoroughly summery. In my house we crack it out only when fresh mangos appear on the shelves, and for poolside barbies.

It's pretty much illegal to have it in the cool weather.

500g Chicken breast, grilled or sauteed with pineapple juice
Mixed Salad greens
5 thick pineapple rings, cubed
1-2 mangos, sliced
1-2 avocadoes, sliced
Macadamia nuts

Dressing

In a frypan:
1 onion, diced, sauteed in butter
Add 1 tbsp curry powder to pan
Add 4 teasp mango chutney, stir.

Remove from heat, stir in 1/4 cup mayonnaise, 1/4 cup greek or vanilla yoghurt and a few drops of pineapple juice.
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Old 08-29-2006, 02:33 PM   #33
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My favorite salad is fresh spring greens, chopped walnuts, feta cheese, and pears with a balsamic vinaigrette dressing, usually Newman's since I can't get the dressing right making it at home. I love it when the weather is warm.
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Old 08-30-2006, 07:05 AM   #34
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Summer's almost gone now, but we had a dinner party last night and I made this:
1 large butter lettuce
1 small red radicchio
1 pkt arugula
1 medium fennel bulb
8 oz Emmenthal cheese, cubed
(for the dressing)
1/4 cup orange marmalade
1 medium orange, juiced and zested
1/4 cup white wine vinegar
1 cup EVOO
1/4 cup honey
2 tbsps moutarde a l'ancienne ("Ancient Mustard")
Sea salt
freshly ground black pepper

Tear the lettuce into bite sized pieces and toss into a large bowl with the arugula, Finely slice the fennel bulb and place into iced water with lemon juice until ready to serve.
Whisk together all the ingredients for the dressing and taste! The dressing is fairly thin ( or at least, mine was because the orange was juicier than I thought!) but should be well-balanced between sweet, citrus and oil.

Place the greens on a plate. Drain and pat dry the fennel , and scatter it over the lettuce. Place a few cubes of cheese on top, drizzle with the dressing and serve.

We followed this with some pumpkin-stuffed tortelloni, with sage butter.
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Old 08-31-2006, 07:14 AM   #35
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That sounds nice Clive, I have copied it for future use ...Thanks
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Old 08-31-2006, 11:57 AM   #36
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I am a big fan of paper thin Vidallia Onion, thin Sliced Hothouse cucumbers, Hierloom tomatoes, some crumbled feta, olive oil and champagne vineagar with a little dijon mixed in. Great by its self or atop field greens or lettuce of choice.

Though not really a salad, I love hulled strawberries stuffed with whiped goats cheese and then dusted in cracked black peper. Some balsamic and honey reduction is a nice addition too. Makes for a nice outdoors summer finger snack.
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Old 08-31-2006, 12:06 PM   #37
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I made an amazing extemporaneous salad the other night.... based on the beautiful heirloom tomatoes we are getting in profusion right now...

I used very ripe Green Zebras; mixed green, including Frisee, red chard, sucrine, red oak leaf; incredible lower-salt Feta cheese; Nyons olives; used Maldon sea salt and freshly ground Tellicherry pepper, and a vinaigrette of tarragon dijon mustard, a smashed (fresh) garlic clove and evoo.... FPTCF drank the dressing that was left in the bowl, all mixed up with tomato juice and little crumbs of Feta!
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Old 08-31-2006, 12:29 PM   #38
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Sounds wonderful. Can I ask what FPTCF means? Thats one I haven't seen before.
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Old 09-01-2006, 05:31 PM   #39
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Federally Protected Tasmanian Chef Friend?

Fennel, Pineapple, Tomato and Carrot Fiend?

Famous Person from the Tobruk Chef's Federation?

I couldn't work it out either Alix.
In fact, I got stuck with the Green Zebras - I thought they were all black and white !
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Old 09-02-2006, 08:05 AM   #40
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