bashed-up pine nut, basil and balsamic dressing

The picture seems to have flat leaf parsley or coriander or something similar. Still I guess that one can substitute any herbs you fancy.

hi from turkey

The use of fresh herbs reminds me to get a indoor herb garden going!

Hi Jami, love your website and your recipes but can you help me please?

I have made a rich fruit Christmas cake and I live in Queensland, Australia which is very hot and humid this time of the year - where is the best place to store it as I am not in 24hr air conditioning. At the moment I have wrapped it in gladbake and put it in a tin in the fridge would it be okay to leave it out in my kitchen it has 3 tablespoons of brandy in it (no more to be added as I do not like it topped up with too much brandy).

Hoping you can get back to me.

Many thanks.

We have added a little red onion and some green olives to ours. This recipe is lovely- i've just had a taste and it is sooo nice! Thank you Jamie & everyone else for your recipes and tips :)

This is such a lovely dressing for a light summer salad.

Love A

Oliveol, you wouldn't be able to keep this one that long as the basil would go black pretty soon - although you could always make up the rest of it then add the basil to it fresh when you used it Xx

Hi Jamie,
subsitute the oiliveoil with pumpkin oil and a little freshly squeezed orange and lemon juice.
Your taste buds will explode i promise you

I think it would be a good idea if you specified whether the salad dressings can be stored for a while or whether they have to be used up immediately.

Jamie - you are such an inspiration. I so appreciate the rough and readiness of your authentic cooking. Here's a recipe I just put together for a really refreshing summer taste:

Dressing:
- juice of 1/2 lemon
- juice of 1 large lime
- lemon zest of 1/4 lemon
- lime zest of one lime
- dash of canola oil
- olive oil - to achieve a 3:1 ratio to citrus juice
- pinch of raw suger
- fresh grated sea salt & cracked pepper

Ingredients:
- roughly chopped baby cucumbers
- roughly chopped green apples
- chopped spring onion
- fresh black olives (wrinkly skins) with pits
- finely chopped fresh cilantro
- finely chopped fresh mint
- very finely chopped Habanara pepper (Scotch Bonnet) - optional

Toss and serve over a mixed bed of Boston (Bib) lettuce and red leaf lettuce

Granny Smith green apples are a little more resistant to browning than other apples - so salad can be prepared a little in advance - but the draw of the fresh medley of fragrances during preparation creates quite a stir of anticipation with guests.

The layers of taste in this salad are lovely. Enjoy!

Tamara
Toronto, Canada

Jamie dear, I love to substitute pinenuts
(very pricey in Brazil), for the hearts of peeled sunflower seeds - great flavor and crunchy without being hard.
Am a huge fan and watch anything that has your name on it - not half enough is shown here and you have a very large following in São Paulo. Your enthusiasm for making and serving food is a sharing of the love you have in you. Bless you - Barbykay