Pots Caesar Salad Serves 8

From my father, Pots, I learned that cooking is not for ”women only” and does not have a right and wrong way to be prepared. One’s personal style must be reflected. A dash of this and a dab of that can be far better than being a prisoner to a recipe and measuring utensil. Caesar salad is for what he is most renowned. He developed his own recipe by watching servers prepare it table side at every restaurant we patronized in the early 1960's. It is a staple for any meal served in their home and a must for the menu of all of our family dinners.

Focaccia Croutons
1 focaccia bread, from bakery
1-2 cups coconut or grapeseed oil for frying
½ cup Parmesan cheese, grated
Sea salt

  • Cut into 1-inch x 1-inch cubes and fry in hot oil over stovetop until golden brown.
  • Remove to paper towels and quickly sprinkle with salt and grated Parmesan cheese while crouton is hot. 
  • Allow to cool.
  • Place in an open paper bag until ready to serve.

Frozen Asset
The croutons are wonderful in soups and as snacks as well. Make plenty to flash freeze and seal in a zip bag to use as needed.

The Lettuce
4 heads of romaine

  • Peel away outer leaves to reach the tender greens.
  • Wash and spin dry.
  • Wrap in paper towels and refrigerate until ready to serve.

Caesar Dressing
1 can anchovy filets, lightly drained of ½ of the surface oil
1 egg
3 dashes Worcestershire sauce
3 dashes Tabasco
1 ½ tablespoons lemon juice
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon ground black pepper
2/3 cup olive oil

  • Combine all ingredients but the olive oil in a food processor fitted with the steel blade and whir.
  • Whisk in the olive oil by hand, then dress the salad OR
  • Refrigerate up to overnight before serving.

Serve the Salad
4 hearts of romaine lettuce, cleaned, spun and crisp
1 cup Caesar dressing
1 cup Parmesan cheese, shaved
3-5 croutons per salad serving

  • Chop the chilled lettuce to desired size and place in salad bowl.
  • Dress the salad to taste and toss.
  • Sprinkle with Parmesan cheese.
  • Top with Focaccia Croutons


  • Leave the tender romaine leaves whole.
  • Moisten 5 tender leaves per person in the dressing one at a time and arrange on a chilled salad plate.
  • Sprinkle with shaved Parmesan cheese and top with focaccia croutons.

Lyon Real Estate
www.TomandNancyHarvey.com​   916 599-3018   
© 2008 Nancy Dowd Harvey All Rights Reserved 
Tango Pork Tenderloin Salad

When preparing your favorite pork tenderloin, reserve an extra tenderloin for a lovely summer salad.

Tango Vinaigrette - Makes 1 Cup
3 tablespoons fresh tangelo or orange juice
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon garlic, crushed
3 tablespoons brown sugar
1/8 teaspoon cumin
teaspooon chili powder
1/4 teaspoon cinnamon
1/2 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/3 cup extra virgin olive oil

  • Emulsify all ingredients in blender.

Assemble Each Salad
1 1/2 cups baby spinach
1/2 cup finely julienned jicama
1/4 small red bell pepper, ends trimmed and cut lengthwise into 1 1/2-inch strips
3-4 ounces leftover pork tenderloin, cut on the diagonal into 3/4-inch thick slices
5-7 Minneola, tangelo or navel orange sections
1/4 avocado, diced
1 tablespoon pumpkin seed, toasted and salted
1 tablespoon dried cranberries

  • Dress and plate the spinach, jicama, red pepper, pork and tangelo.
  • Sprinkle the top of each salad with the avocado, pumpkin seeds and dried cranberries.
  • Serve immediately along with extra dressing on the side.

Lyon Real Estate
www.TomandNancyHarvey.com​   916 599-3018   
© 2008 Nancy Dowd Harvey All Rights Reserved 


Grilled Chicken Taco Salad  - Serves 6

Taco Salad Dressing
16 o
unces Wish Bone Italian dressing
1 1-
ozpackage taco seasoning mix

  • Whisk ingredients together and refrigerate

Grilled Chicken

1 1/2 lbs. boneless, skinless grilled chicken breasts

  • Cube the grilled and cooled chicken.
  • Pour half the dressing over the chicken and refrigerate 4 hours or overnight.

Salad Assembly  - Just prior to serving
2 cups shredded Cheddar cheese
 2 ears fresh corn, cut off the cob
1 (15-
oz) can black beans, rinsed and drained
6 cups romaine lettuce, chopped 
1 (14oz) bag tortilla chips, 3 cups crumbled

4-6 tablespoons sour cream
3 vine-ripened tomatoes, coarsely diced
1/2 cup sliced olives
1 bunch cilantro leaves, minced
2 avocados, coarsely diced

  • Combine the chicken, cheese, corn and beans
  • Dress the salad lightly and plate.
  • Surround the lettuce with tortilla chips.
  • Dollop a generous tablespoon of sour cream on top of each salad.
  • Sprinkle with diced tomatoes, avocado, olives and cilantro.
  • Drizzle more dressing over the salad, as needed, or serve the extra dressing tableside.
  • Serve the remaining chips and your favorite salsa and guacamole.

Lyon Real Estate
www.TomandNancyHarvey.com​   916 599-3018   
© 2008 Nancy Dowd Harvey All Rights Reserved 


Balsamic Haricots Verts and Cherry Tomatoes - Serves 8

Balsamic Dressing
1/3 cup white balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
Dash of Worcestershire sauce
½ cup olive oil

  • Combine the first five ingredients in a glass bowl.
  • Whisk the oil slowly in the dressing to emulsify.
  • Cover and refrigerate.

The Salad
6-8 cups French green beans
1/2  cup red onion, finely diced
1/3 cup fresh basil chiffonade
1-2 teaspoons sea salt
1 teaspoon cracked black pepper
32 vine-ripened cherry tomatoes, halved

  • Remove the stem end of the green bean and blanch al dente.
  • Rinse in cold water in the colander and add ice to retain the vibrant green color of the beans.
  • Blot the beans on paper towels to remove all water.
  • Combine the beans and onions in a nonreactive bowl or zip bag.
  • Add half the basil chiffonade.
  • Coat the beans with some dressing, if preparing ahead.
  • Season with salt and pepper.
  • Cover and refrigerate from 3 hours to overnight.

To Serve

  • Halve the cherry tomatoes and toss half of them with the beans.
  • Adjust the dressing and salt & pepper to taste.
  • Arrange on a platter for the buffet, top with remaining tomatoes and sprinkle with remaining basil.

Lyon Real Estate
www.TomandNancyHarvey.com​   916 599-3018   
© 2008 Nancy Dowd Harvey All Rights Reserved 


Nothing screams summer like a weeknight main course salad.With the days warming and lengthening, fun with the family is the main priority of summer. Forget slaving over the hot stove to provide a meal. Make use of beautiful produce and freshly grilled or leftover meat, chicken or fish to create a light, refreshing main course full of texture and flavor. 

Chicken Cobb Salad  - Serves 6

1 1/3 cup olive oil
2/3 cups red wine vinegar
1½ teaspoons garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon Worcestershire sauce

  • Combine all of the ingredients in the blender and store in covered glass container in the refrigerator until ready to use.

Cobb Salad
6 cups of butter lettuce                                                                                                                               
6 leaves of 
radicchio, torn
1 bunch watercress, finely chopped
3 tablespoons chives, minced
4½ cups cooked chicken (about 3 large breast filets), diced (Leftover turkey or steak may be substituted)
4 medium tomatoes, sliced, seeded, and finely diced
9-12 slices bacon, cooked until crisp, drained, and chopped
3 hard boiled eggs, quartered lengthwise
6 ounces 
Bleu cheese, crumbled
2½ avocados, diced or quartered lengthwise and fanned

To Serve

  • Dress lightly the lettuce, watercress, chives and chicken.
  • Arrange the dressed salad among 6 chilled plates.
  • Finish the top of each salad by sprinkling:
    • ¼ cup chopped tomato
    • One sixth of the chopped bacon
    • 1 ounce of crumbled Bleu cheese
    • 1 quarter avocado, fanned on the top of the salad
    • 2 quarter slices of hard boiled egg, one on each side of the salad   
  • Drizzle more dressing over the top of each salad and serve.

Lyon Real Estate
www.TomandNancyHarvey.com​   916 599-3018   
© 2008 Nancy Dowd Harvey All Rights Reserved