JamieOliver.com
bashed-up pinenut, basil and balsamic dressing
Mix everything together in a bowl and season to taste.
• from Happy Days with the Naked Chef
Ingredients
• ½ a clove of garlic, peeled and bashed to a pulp• 1 good handful of fresh basil, bashed to a pulp
• 1 small handful of toasted pinenuts, bashed to bits
• 6 tablespoons olive oil
• 3 tablespoons balsamic vinegar
sea salt and freshly ground black pepper
9 comments
1. A. Hobson Sat 08 Nov 2008 07:05
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.
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.
2. Sophie and Carlos (UK- Somerset) Fri 05 Sep 2008 19:58
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 :)
3. Anna Tue 29 Jul 2008 01:53
This is such a lovely dressing for a light summer salad.
Love A
Love A
4. Swamps Tue 01 Jul 2008 19:55
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
5. Andrew Barnes Tue 01 Jul 2008 11:55
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
subsitute the oiliveoil with pumpkin oil and a little freshly squeezed orange and lemon juice.
Your taste buds will explode i promise you
6. oliveol Tue 01 Jul 2008 10:44
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.
7. Tamara Tue 01 Jul 2008 06:04
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
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
8. barbykay Tue 01 Jul 2008 05:16
Jamie dear, I love to substitute pinenuts
(very pricey in Brazil), for the hearts of peeled sunflower seeds - great flavour 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
(very pricey in Brazil), for the hearts of peeled sunflower seeds - great flavour 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
9. Cream Tue 01 Jul 2008 04:09
That is very colouful dressing and mixture of lovely flavours that I am thinking...I really would like to have it with fresh summer leaves:)