Lots of green in the air...the clocks have sprung ahead, St.Patty's Day is barrelling down the week at us, St.Joseph's Day (he wears green) is on Saturday, the markets are filling up with the early Spring treats
(i don't mean Peeps),,,what better time to start thinking about fresh green vegetables.  Like the first of
the spring lettuces. I found this red and green butter lettuce in the market and for company on Friday
night, I made a salad of just the lettuces, with a nicely flavored dressing to go with the mild fresh grassy
flavored butter lettuce.  All winter long I've been cooking with those strong bitter greens, and now, time
to use what's again available only at this time of the year.  The asaparagus is looking pencil thin and
beautiful, lettuces, spring onions, ramps...over the next few months, hit those markets for those items..
fiddlehead ferns, fresh fava, fresh peas...go green,...including your food.
My dressing for the salad consists of 1 1/2 Anchovy Filets, mashed with 1 small clove of garlic, mash this into a paste.  Then drizzle in 1/2 cup of Extra Virgin Olive Oil, and 2 tsp. of a good Balsamic Dressing.
Don't overload the balsamic, whenever using it..it's a concentrated item with lots of flavor...too much and
you kill the moment.  Whisk 1 tbs. of good dijon mustard (one of my pantry staples at all times, and this
dressing used the last of it...must pick some up tomorrow.) into the mix.  Now add 1/2 tsp black pepper
and 2 tsp. of Pecorino Romano, and the juice of 1/2 lemon.  Whisk well.  Taste. It may OR may not need
some sea salt.  You must be the judge here...many times acids like Vinegar and Lemon juice reduce the
need for more salt.  So this is a good excercise for you in tasting.  When you are happy with the combi-
nations, leave the dressing out for at least 2 hrs. at room temperature.  Important, ice cold salad
dressing tastes nothing like it really should...room temperature...(it's oil and vinegar, and mustard...
nothing will go bad in 2 hrs.). 
Off to check out Angelo Sosa (of Top Chef fame)'s new restaurant, SOCIAL EATZ http://socialeatz.com/ ,
on 53d between 2d & 3d Avenues tomorrow night.  The website isn't really up yet, the restaurant
opened on Thursday, so..looking forward to it.  American foods with Asian techniques, or something
along those lines, hot cocktails...i'll report tomorrow on it.  Big food week with St.Patrick's Day and the
homey San Giuseppe holiday on Saturday.  Busy at the keyboard and stove this week!!
Have a happy!!