Recently, we hosted a dinner party and served a lovely (IMHO) variety of spring foods, including spring lamb stew with baby artichokes, Bibb lettuce and parsley salad with anchovy dressing, both after a white bean and sautéed greens crostini appetizer. For dessert, I served a tray of local cheeses including a very ripe Mt. Tam from Cowgirl Creamery and my favorite goat cheese, Humboldt Fog.
Bibb and Parsley Salad with Anchovy Dressing
from Everyday Food
In a small bowl, with your immersion blender, mash two anchovy fillets together with 1 1/2 teaspoons lemon juice, 1 tablespoon olive oil, pinch of sugar, and salt & pepper to taste. Add to bowl with 1 head of Bibb or Boston lettuce, roughly torn, and 1/2 cup packed fresh parsley leaves.
Lamb Stew with Leeks and Artichokes
Both the lamb stew and the salad took advantage of the copious amounts of fresh parsley in my garden, so I submit this post as part of the Grow Your Own Roundup #40, hosted by House of Annie.
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