MAYONNAISE SAUCE

Ingredients

2 free-range egg yolks

1 heaped teaspoon Dijon mustard
500 ml mixed oils
lemon
sea salt

Method
1. Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about
half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until
thickened. Once youve added about half the oil, whisk in 1 tablespoon of vinegar this will
loosen the mixture slightly and give it a paler color. Continue to gradually add the remaining oil,
whisking continuously. Season with a pinch of salt, a squeeze of lemon juice and a little more
vinegar, if needed. Store in a sterilized jar in the fridge for up to one week.

AVOCADO SAUCE

Ingredients

1 ripe avocado
12lime, juice of
12 teaspoon salt
12 cup cold water
2 teaspoons olive oil
1 tablespoon roughly chopped
onion

Method
1. Put the avocado, lime juice, salt,
jalapeno, cilantro, water and olive oil in a food processor. Puree until smooth.
2. Add the onion and pulse to roughly blend inches.
3. Serve immediately.

ROASTED RED CAPSICUM SAUCE

Ingredients

2 red capsicums
2 tablespoons olive oil
1 onion, roughly chopped
1 -3 garlic clove, crushed
425g chopped tomatoes
12 cup chopped parsley
12 cup chopped basil leaves
1 tablespoon tomato paste
1 tablespoon caster sugar

Method
1. Cut capsicums into quarters, remove
the seeds, Grill capsicum skin side up
until blackened.
2. Cool in a plastic bag for 5-10 minutes.
3. Peel away the skin and cut roughly.
4. Heat oil in pan; cook onion and garlic for 2 minutes or until soft. Add the tomatoes, parsley
and basil, tomato paste, sugar and 375 ml of water.
5. Add the chopped capsicum and cook on low heat for 45 minutes to an hour stirring often.
6. You can pure this sauce or just have it as it is.
7. Serve with chicken.

GARLIC BASIL OIL SAUCE

Ingredients

1 cup packed basil leaves, chopped

2 cups extra virgin olive oil,
1 teaspoon salt
3 cloves garlic, minced

Method
1. Place all ingredients in blender and process until smooth and uniformly green.
2. Serve with crusty bread for dipping or over pasta.

CLASSIC SALAD

Ingredients

1 large head romaine lettuce,

1 cup cherry tomatoes, cut in half

1 cup pitted Kalamata olives

1small red onion,

Dressing

1 garlic clove, minced

1 cup California Olive Ranch extra

virgin olive oil

1 tbsp. fresh lemon juice

1 tbsp. red wine vinegar

sea salt and freshly ground pepper to taste

Method
1

Prepare the Greek salad dressing first by combining California Olive Ranch extra virgin
olive oil, lemon juice, vinegar, and garlic. Whisk together and refrigerate for 15 minutes
so the flavors blend.

Meanwhile, you can prepare your lettuce and vegetables and place in a large bowl. Just
before serving, pour the dressing over salad, sprinkle with sea salt and ground pepper and
toss. Add the Kalamata olives and feta cheese and lightly toss again. Garnish with the red
onion slices and sprinkle the mint over the top.

GREEN BEANS SALAD

Ingredient

2 pounds fresh green beans, trimmed

1/4 cup olive oil
2 cloves garlic, minced
1 cup kalamata olives, pitted and sliced
2 tomatoes, seeded and chopped
tablespoons red wine vinegar
1/2 teaspoon salt
130g salmon
4 hard-cooked eggs, peeled and quartered

Method
1

Bring a large pot of salted water to a boil over medium heat and drop in the green beans;
cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green
beans and plunge into ice water to stop the beans from cooking further. Drain the beans
and place them in a shallow serving dish.

Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30
seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano,
salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly
coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3
hours before serving.

FRUITED CAESAR SALAD

Ingredients
4 tablespoons olive oil, divided
2 garlic cloves, peeled, divided
1/4 teaspoon salt, divided
4 teaspoons lemon juice
1/8 teaspoon pepper
1 medium apple or ripe pear, diced
1 cup bottled mayonnaise
4 hard-cooked eggs, peeled and quartered

Method
1

For croutons, combine 2 tablespoons oil, one garlic clove and 1/8 teaspoon salt in a bowl;
let stand for 1 hour. Strain oil and discard garlic. Toss bread cubes the oil; place on a
baking sheet. Bake at 400 for 6-7 minutes or until golden brown, stirring occasionally.
Cool.

In a small bowl, combine the lemon juice, Worcestershire sauce, pepper and remaining oil
and salt. Mince remaining garlic; stir into dressing.

Place romaine in a salad bowl; drizzle with dressing. Add the croutons and apple; toss to
coat.

Sandwish

Ingredients

2 slices beef bacon

3 slices bread, toasted

3 tablespoons mayonnaise

2 leaves lettuce

2 slices chicken Ham

2 slices tomato

2 leaves

Method
1

Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on
paper towels.

Spread each slice of bread with mayonnaise. On one slice of toast place salad and chicken
ham and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last
slice of toast.