Fresh Lemons

What did I do with my fresh lemons? Well, I had to get creative because the crate had 32 in it.

Well, if you must know, I presented some of the lemons inside a beautiful bowl as a present for our wonderful hostess at the B&B we stayed at. I found the bowl and a lovely moss green velvet ribbon at a thrift store nearby. I tied it all together with my best attempt at a bow and made Ms. Judy very happy.

The other lemons came in the kitchen and I convinced Barbara Ann (the splendid cook) to let me share with her my grandmother Aline's Lemon Poppyseed dressing.

The recipe:

1/2 cup white sugar
1/2 cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
1/2 teaspoon salt
2/3 cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
1/4 cup dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and sliced

DIRECTIONS
In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

Fresh is good!