It's never good to start a Monday exhausted, am I right?
Eleemosynary opened on Friday night, and the actors were wonderful. I was one kvelling director, and hooray for the great review that appeared online on Saturday. There were four shows that opened on Friday--in Anchorage, of all places--so we're all fighting for audiences and hopefully the review will help.
On Saturday, I cooked a massive dinner for my mother-in-law Hope. I seriously lucked out in the mother-in-law situation, although I'm not sure how hyperactive David emerged from fairly zen Hope. I'm going to be wondering about that one for years.
So Saturday was serious cooking therapy--I'll be posting the results of the session this week.
Butter Lettuce Salad with Lemon-Shallot Vinaigrette
Adapted from the Mozza Cookbook by Nancy Silverton
1/2 cup finely grated Parmesan cheese
First, make the vinaigrette. Then chop the toasted hazelnuts and toss with the oil and salt.
Place one large leaf of the butter lettuce on each salad plate. When you are ready to plate, tear the remaining lettuce into large pieces by hand and toss with the vinaigrette and half a cup of the hazelnuts in a large bowl, being careful not to overdress the salad. Any remaining vinaigrette will keep in the fridge for at least a week. Add a small amount of salt and pepper to the dressed salad if necessary.
Mound a small amount of the zucchini-squash mixture on the lettuce leaves on each plate, then carefully pile a small amount of the dressed lettuce on top. Then carefully slide two rings of the red onion around the lettuce leaves, which should then hold their shape on the plate.
Repeat with the remaining plates, then sprinkle a few additional hazelnuts on each salad and dust with the Parmesan. Makes six appetizer-size salads.