B4
Hilltop Press
Life
June 22, 2011
Wooden bowl holds memories, salad dressing When we pick the first tomatoes and cucumbers from the garden, I like to make my mom, Mary Nader’s, lemony salad dressing. I would have liked to teach it in class, too, but she, and I, never measured.
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Well, I finally bit the bullet and did just that: measured ingredients as they went Rita in. I’m Heikenfeld sharing that recipe Rita’s kitchen today and hope you like it as much as we do. And when I make the dressing, I’m reminded of the time that we didn’t have salad for supper. Let me explain. My mom never had a lot of mixing bowls – she used hand-hewn wooden bowls from Lebanon for the most part. But for our salad (and we did have salad almost every day to accompany the meal) she used a stainless steel bowl. It was a bit battered and it was the only bowl she had for this purpose. Mom also used a wooden pestle called an “in-duhuh” to crush her garlic with salt and pepper for the dressing. Well, one day she
Mix garlic, salt and pepper together. I use my wooden pestle (in-duh-uh) for this but a fork works well. Stir in juice and olive oil. You won’t have a lot of dressing but don’t be fooled. This is enough for 3 to 4 cups chopped lettuce, a tomato and some cucumber.
Patt Sayer’s slaw from Fish Hopper Restaurant COURTESY RITA HEIKENFELD
Rita Heikenfeld’s mom’s salad with lemony dressing. The bowl was also handed down from her along with the pestle. couldn’t find the bowl so we didn’t have salad! My sisters blamed me – they said I took it out into the yard to make some mud-pie creation. What I find amusing is that our yard was the size of a postage stamp so why it took over a day to locate the bowl is beyond me. Anyway, whenever I see a serving bowl that I “just have to have,” I stop and remember how few serving pieces Mom had, so I smile and leave it on the shelf.
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My mom’s lemon salad dressing
This is typical for Middle Eastern dressings. It is quite lemony and is not a “fancy” salad. This is a base recipe, so go to taste on it. If you add tomatoes, cukes, onions, etc., add them to the dressing first and some of their juices will go into it, flavoring it nicely. If you add parsley, mix it in with the greens. Cheese should be sprinkled on after mixing if you want some. But don’t overdo on the cheese. A little goes a long way and you don’t want to mask the flavor of the dressing. This amount serves two but is easily increased to your needs.
Dressing: 1
⁄2 teaspoon minced garlic or equivalent clove of garlic Salt and pepper to taste 2 teaspoons lemon juice 1 tablespoon olive oil
Pat Sayer, a Western Hills reader, sent me this favorite cloned recipe. “One of my hobbies is recreating recipes from foods that we have enjoyed at restaurants. The coleslaw we ate at the Fish Hopper Restaurant in Kailua Kona, Hawaii, during our 49th anniversary is different than any coleslaw we have eaten,” she said. Sounds good to me!
Mix and chill prior to serving:
8 cups shredded mix of green cabbage, red cabbage, carrots (your choice of proportions) 1 cup golden seedless raisins 1 cup chopped papaya (Libby’s canned, welldrained, or fresh) Enough Marzetti’s cold slaw dressing to moisten well. 1 cup chopped Macadamia nuts Variation: Add orangeflavored cranberries and minced onions to taste.
Mango jicama slaw
Someone gave me this
recipe during a class I was teaching. I didn’t get his name – he just pressed the recipe in my hand and said “try it.” I haven’t tried it yet but intend to. If you do, let me know how you like it. Jicama may be unfamiliar to you, but it’s a tuberous root veggie that’s juicy and crunchy. It tastes a little bit like an apple and can be eaten raw or cooked. 1 mango, julienned 1 ⁄2 cup carrots, julienned 1 pound jicama, peeled and julienned 1 red bell pepper, seeded and julienned 1 ⁄4 cup chopped fresh cilantro 1 ⁄2 cup fresh lime juice Salt and pepper to taste Combine all ingredients and refrigerate until serving. This makes four servings.
Reader correction
According to reader Pam Anderson, the recipe for the strawberry pie needs to be altered slightly. “I think there may be 1 tablespoon too much water in the pie. It’s not setting perfectly for some. Just reduce water in cornstarch slurry from 1⁄4 cup to 3 tablespoons,” she wrote. Thanks Pam. Rita Nader Heikenfeld is an herbalist, educator and author. E-mail columns@community press.com with “Rita’s kitchen” in the subject line. Call 513-2487130, ext. 356.
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