12/13/2021

Sunday Dinner take III


Spinach and Sausage Lasagne
Radicchio and Parsley Salad with Anchovy Dressing

Baci and Espresso


Remember that lasagne dinner that I was in the mood for a couple of weeks ago?  Well it was on for the menu last Sunday and yesterday as well, but then the doggie oh-nos struck! 

First, Miss Hazel ran into something, ate something, or was bitten by something in the backyard last Sunday. She came to me that morning and her face was blown up like a ballon and she had hives all over her nose.  Five dogs, all of the same lineage, and only this one had an allergic or toxic reaction to something in our back yard. Needless to say, after a  looooong week of cleaning up and a few dollars short in my wallet from vet bills, Miss Stinker-Dinker is back to her old self.

Then, as I was prepping for dinner last night, Ruby started acting weird and wouldn't stand or walk. I literally thought her back legs were giving out and she was dying. Once again, Sunday dinner was put on the back burner.  We still haven't quite figured out what is wrong, but I am willing to bet it is just constipation. Wouldn't be the first time with her!

So, here I am and here is the menu.  I love serving this salad along side a rich pasta dish or a white pizza.  It nicely cuts the richness and acts as almost a palate cleanser.  Don't let the anchovy paste in the dressing scare you. It just adds a bit of a salty note and offers a nice balance between the tart lemon and briny capers.  I like to add a little red pepper flakes for a kick, but that is, of course, optional.  Happy MONDAY!


Radicchio and Parsley Salad with Anchovy Dressing
makes 6 servings

 1 large head of radicchio (about 12-ounces), quartered, cored,  and thinly sliced
3/4 cup roughly chopped Italian parsley leaves (no stems)
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon roughly chopped drained capers
1 teaspoon anchovy paste
1/4 teaspoon crushed red pepper flakes or to taste (optional)
1 small garlic clove, finely grated on a microplane
2 Tablespoon Extra-Virgin olive oil

*Soak sliced radicchio in cold water for 5 minutes then drain and spin dry.  This will remove some bitterness.

In a large bowl, mix together radicchio and parsley. In a separate small bowl, whisk together lemon juice, capers, chopped anchovy fillets, crushed red pepper flakes (if using), and garlic to blend. Gradually whisk in oil. Pour dressing over radicchio and parsley; toss to coat. Season salad to taste with salt and pepper. Enjoy!

Source: Adapted from Bon Appetit, March 2007

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