The dressing for this salad had a touch of sugar, which vastly improved the flavor.
Last week, I realized it had been a while since I had prepared a special meal from scratch, so I decided to create a three course menu for May 1, in honor of the Blessed Mother. The starter was a simple composed salad--Boston lettuce, endive, two kinds of oranges, and avocado, served with mustard-garlic dressing. The main course, osso bucco, was from the New York Times Cookbook . So was the accompaniment, Paula's Cold Tomatoes, which I served with asparagus spears and roasted potatoes.
The cold tomatoes were stuffed with spinach and pine nuts, and served at room temperature.Lemon cheesecake topped with strawberries finished the meal.
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