This recipe comes from Jamie Oliver, Happy Days with the Naked Chef, and is a “must have” for any foodie, not just for the recipes, but for the writing.  It’s the kind of book you can cuddle up and read in front of a warm fire and a glass of Grand Marnier.  When I first read Jamie’s recipe for “The Easiest, Sexiest Salad in the World” (figs, Parma ham*, mozzarella, and basil with honey lemon dressing), I thought I was in food orgasmic heaven.  Then I made the salad, and my family went into an ecstatic food trance.  I think that I’ll start reading his books before I go to bed at night.  My husband will be appreciative.

INGREDIENTS

Olive Oil

Freshly squeezed lemon juice without pulp – approx. 9 lemons

Honey

Salt & Pepper

DIRECTIONS

Olive Oil to the 2/3 orange line

Lemon juice to the top orange line

3 tablespoons of honey

1 tsp of salt

½ tsp of pepper

Shake vigorously the SaladSuccess Shaker

Salad Suggestion:  Along with the Parma ham, mozzarella, and basil, I sometimes add fresh heirloom tomatoes from the garden and slices of avocado.  Sublime.

*Parma ham might be hard to find in your area.  You can substitute with slices of an Italian prosciutto.

Oh my!  When I first tested this recipe with a salad made up of chicken, ripen mango, feta cheese, mixed greens, heirloom tomatoes, and avocado, I knew that I was in food heaven.

Ingredients

Olive Oil

Mint – 10 leaves

Orange Zest

Juice from 2 fresh oranges

Honey

Dijon Mustard

Cayenne

Coriander

Cumin

Paprika

Salt

Directions

Olive oil to the 2/3 orange line

Orange juice to the top orange line

1 tsp salt

1 tsp coriander

1 tsp cumin

1 tsp paprika

1 heaping tsp of mustard

½ tsp of cayenne pepper

Large spoonful of honey

Shake vigorously in the SaladSuccess shaker bottle

Suggestions for Salad: Mixed greens, arugula, mangoes, figs, feta cheese, goat cheese, avocado, tomatoes, dried fruit, mix nuts, brown rice, chicken, steak, lamb

Put orange zest on salad along with slivers of mint (I use scissors)

Adapted from the Tassajara Dinners & Desserts cookbook  by Dale & Melissa Kent