I'm adapting a yummy sandwich recipe to an entree salad, how I can lightly dress these greens with crisped pancetta, burrata and heirloom tomatoes? [more inside]
Recipe plea: Nora Ephron's recipe for Viniagrette from the book 'Heartburn'. Can't find anywhere online. Mille grazie in advance.
I love a good vinaigrette, but I would like to make my own. What are you favorite recipes? I've never made it before, so some tips would be helpful also. Restrictions include no meat or dairy. Thanks!
How can I improve my cold grain/bean/wild rice/etc salads? They are either too vinegary or too bland, and generally not as good as it seems they should be. [more inside]
Do I need to refrigerate vinaigrette? I make a traditional vinaigrette: olive oil, vinegar, dijon mustard, herbs, salt, pepper. Do I need to refrigerate it?