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.
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.