A great salad dressing comes down to a tasty balance of tanginess, saltiness, and richness. The classic ratio for a French vinaigrette is 2 parts oil to 1 part acid. Personally, I prefer a ...
The carrots are done when they are soft when poked with a knife. To make the dressing, mix the mustard, vinegar and olive oil in a small bowl. Add the crushed hazelnuts and season with salt and ...
OK, everybody, I want you to eat a LOT of salad,” I sang out as my sister and her family noticed the two large bowls of escarole with hot bacon dressing. “Uncle Mark thinks I made too much, and I want ...