We were having some good friends over for a Saturday night dinner – just enough folk to gather comfortably around the dining room table for a meal and conversation. I settled on Lasagna a la Française for the main course – though this time I added crushed red pepper to the tomato sauce and used sautéed fresh spinach with sliced garlic for the veggie layer. YUM!
I served the tomato sauce on the side, deferring to Rich’s current diet restrictions; and the search for a low(ish) acidic side dish led me to a REALLY GOOD salad and a TERRIFIC dressing from Nora La Croix via allrecipes.com.
•1/2 cup white sugar
•1/2 cup lemon juice
(about 2 lemons – or, I used 1 lemon and diluted with 1/4 cup water, which cut the acidity)
•2 tsp diced onion
•1 tsp Dijon mustard
•1/2 tsp salt
•2/3 cup canola oil
•1 tbsp poppy seeds
Combine sugar, lemon juice, onion, mustard, and salt in a blender and process until well combined.
OK – if you want to make the salad; core, slice and cube an apple and a red pear, and toss with a bit of the dressing to keep ‘em from turning brown.
When ready to serve, toss the apple and pear mixture in a large bowl with chopped Romaine, cashews, mebbe a bit of thinly sliced red onion, freshly grated Swiss cheese, and additional dressing (OR, if you have folk at your table with nut aversions or allergies – pass the cashews as a side dish option).
My only regret was that I had made just enough for six servings, and Bob would have really liked a second helping.