"She wondered how she could possibly accommodate what had happened to her life. She had no choice but to live around it." -Jim Harrison, The Farmer's Daughter
and maybe four? I'll just have to wait and see if I have enough yarn to finish a fourth Socks with Lacepattern (click here).
We are in the middle of the season for salads made with lettuce fresh from the garden. I absolutely love wandering into the garden every evening and picking lettuces for our dinner salad. We seldom buy salad dressings, since they are really quite easy to make. Eating salad every day never gets old when the lettuce is perfect and the dressings are varied. I'm always looking for new ones to add to my repertoire and I'm guessing many of you are too. The Poppy Seed Salad Dressing (click here) I fell in love with last year is still appreciated on just about any kind of greens, but I must say I think Caesar Salad is my absolute favorite. The Caesar Salad we made last weekend with Flashy Trout Back Romaine (click here) lettuce from the garden was fantastic, but I admit I will greedily gobble up any Caesar. This is the Caesar Salad Dressing recipe I use year-round on both summer's spectacular and winter's mundane romaine lettuces.
Blend together in a mini-food processor, pint jar with a tight fitting lid, or with a wand blender:
4 anchovy fillets, minced or 1 1/2 t. anchovy paste
1 clove garlic, minced
1 T. Dijon mustard
2 T. red wine vinegar
2 drops Tabasco Sauce
1 t. Worcestershire Sauce
1/4 c. olive oil
Toss with 2-4 quarts washed and chopped romaine lettuce, 1-2 c. (3-5 oz.) croutons, and 1/4 - 1/2 c. shredded Parmesan cheese. This is best served right away, but I admit I am usually quite happy to eat even limp day-old (or more) Caesar Salad leftovers -it really is one of my all time favorites.